Ahhh.. Beets. Who doesn't love them? Ok.. A lot of people. I used to be one of them. But that's because I thought the canned beets were indicative of all beets. But fresh, cooked beets -- there's nothing like them. You can pickle them or eat 'em straight up. Or, as I recently tried, stir them into a yogurt sauce courtesy of Madhur Jafferys' World Vegetarian cookbook. I enjoyed the mint and splash of cayenne included in the recipe. I ate this as a salad but it would also be good spread onto a pita.
Here is Martha Stewart's instructions on beet roasting: Preheat oven to 450 degrees. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.
Beetroot with Mint & Yogurt by Madhur Jaffery
(NOTE: I used 16 ounces of beets and 8 ounces of yogurt. I wanted it more beety than yogurt. But here's the original recipe.)
8oz cooked beetroot, coarsely grated(either by hand or with food processor)
16 oz natural yogurt
1 tsp salt,
Fresh ground black pepper
1/4 tsp cayenne pepper
2-3 tbsp finely chopped fresh mint
1 tbsp vegetable oil
3 cloves of garlic, finely chopped
Mix yogurt in bowl with fork until smooth. Add salt, pepper, cayenne, stir then gently mix in beet and mint. Put oil in garlic in small pan over med-high heat. When it sizzles, press garlic down with spatula, turning, allow to sizzle some more. When garlic is medium brown add flavored oil and garlic to beet mix.