>hahabogus writes:
>
>Shredded Beets with Thick Yogurt
>
>Although the vibrant pink color of this Middle Eastern dip is startling,
>the flavor is superb. There are many versions. Sometimes the beets are
>pureed and blended into the yogurt; other times, they are simply sliced or
>cubed; still other times, a little tahini is blended in for a deeper,
>richer flavor. In this recipe, the beets are simply grated with the
>shredding disk of a food processor, then folded into thick, creamy yogurt.
>Serve as a dip or an accompaniment to fish.

Needs a proper name...

--= Ali Barba Beetique Melbah =--

>2 cups plain low-fat yogurt, drained to 1 1/2 cups
>
>8 beets
>
>1 large clove garlic, crushed with a pinch of salt
>
>2 tablespoons fresh, strained lemon juice
>
> Salt to taste
>
> Freshly ground pepper to taste
>
> Pinch of sugar, optional
>
> Sprigs of fresh mint for garnish
>
>1. Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet
>stalks and leave the roots intact. Rinse the beets well but do not peel.
>Cook the beets in boiling salted water until tender, 25 to 35 minutes.
>Drain, slip off the skins under cold running water, and cut away the root
>ends and stalks. Coarsely grate the beets, using the shredding disk of a
>food processor or the large holes of a hand grater.
>
>2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add
>the beets and yogurt and blend well. Taste and add a pinch of sugar if
>desired. Transfer to a serving dish, cover and refrigerate until well
>chilled, about 1 hour. Garnish with sprigs of fresh mint just before
>serving.
>
>From Paula Wolfert's The Cooking of the Eastern Mediterranean
>
>--
>Once during Prohibition I was forced to live for days on nothing but food
>and water.
>--------

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."