Ingredients:
1 1/2 lbs. Small beets
2 small onions, sliced or minced
1 cup plain yogurt
1/4 cup heavy cream
1 Tb chicken or vegetable stock
1/4 cup fresh mint leaves, coarsely chopped
Instruction:
1.Place the beets in a saucepan; cover with cold water.
2. Heat slowly to boiling and reduce the heat. Simmer until barely tender, then drain under cold water.
3. Remove the skins.
- Leave beets whole if they are small, or cut into wedges if they are larger.
5. Pat dry and place in a serving dish. Sprinkle with the shallots or onions.
- Mix the yogurt and cream in a small bowl.
7.Mix in the stock until smooth, adding salt to taste.
- Spoon the sauce over the beets and decorate with mint leaves.
Beet Salad
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 1/2 lbs. Small beets
- 2 small onions, sliced or minced
- 1 cup plain yogurt
- 1/4 cup heavy cream
- 1 Tb chicken or vegetable stock
- 1/4 cup fresh mint leaves, coarsely chopped
Instructions
- Place the beets in a saucepan; cover with cold water.
- Heat slowly to boiling and reduce the heat. Simmer until barely tender, then drain under cold water.
- Remove the skins.
- Leave beets whole if they are small, or cut into wedges if they are larger.
- Pat dry and place in a serving dish. Sprinkle with the shallots or onions.
- Mix the yogurt and cream in a small bowl.
- Mix in the stock until smooth, adding salt to taste.
- Spoon the sauce over the beets and decorate with mint leaves.