Top these beets with a smooth, Greek-yogurt based dressing for a dish that’s both hearty and heart-healthy.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 3 cloves garlic, unpeeled
- 2 large beets (about 1 pound)
- 1/3 cup 2-percent plain Greek yogurt
- 1 tablespoon low-sodium vegetable broth or water
- 2 teaspoons white balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh small mint leaves
- 1 tablespoon roasted or raw unsalted pistachios, chopped
Instructions
- Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
- Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
- Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.
Nutrition Facts
| Calories | 70 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 1 milligrams |
| Sodium | 162 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 3 grams |
| Sugar | 4 grams |
| Calories | 70 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 1 milligrams |
| Sodium | 162 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 3 grams |
| Sugar | 4 grams |
Reviews
Excellent, easy recipe. I used jarred beets.
Excellent recipe.To easily peel beets, rub then with a clean dishtowel while they are still warm and slightly damp. The peels will rub right off.