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.

Preparation time: 25 minutes
Cooking time: 35 minutes
Chilling time: 1 hour
Yield: 6 servings

2 cups plain low-fat yogurt, drained to 1 1/2 cups

8 small 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.
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FIELDS, W. C.