Thick Yogurt With Beets, Garlic and Dill

5.0(158)

Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.

by Julia Moskin

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MediterraneanEasy, Dips And Spreads

Servings

(6–8)

Total time

30 min

Calories / serving

51 kcal

Ingredients (8)

serves

4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered
1 teaspoon minced garlicgarlic
2 teaspoons freshly squeezed lemon juice
Saltsalt
1 1/2 cups plain whole-milk yogurt, preferably Greek-styleyogurt
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 tablespoon chopped fresh dilldill
Black pepperpepper

Instructions (2 steps)

01Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
02In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

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Rich recipe — supports nutrition-aware planning.