Yogurt and Beets
This light appetizer is perfect for a fall morning. It has the lightness of the yogurt and the seasonal beets. The recipe is inspired by one of our favorite New York City restaurants, ABC Kitchen.
- small red and golden beets, about 5 per person
- plain yoghurt, about 1/2 cup per person
- balsamic vinegar
- marjoram
- salt and pepper
Prepare beets. Wash and trim greens from beets. Be sure to keep a little bit of the greens (half inch or so) and roots to prevent bleeding. Roast in a foil covered pan for 30 minutes. Let cool and peel skin after trimming ends. Assemble the dish: Place 1/4 cup of yogurt in the bowl and layer half of the beets. Place the remaining 1/4 cup of yogurt and the remaining beets. Drizzle balsamic vinegar and sprinkle with marjoram. Salt and pepper generously.
I will have to check out their blog! Sounds very interesting and I love all of the images here!
Love Susan and William and, admittedly, am rather jealous that all y’all got to break bread together. Happy for y’all, Camille… but jealous.
This looks AMAZING!
Just spent 20 minutes searching for those utensils. Where on earth did you find such fantastic items?
@kyle I have seen that set pop up on Ebay or Etsy. Search gold or brass wood or teak and Thailand. They are stamped with Thailand on the back, and I think they were popular imports in the 1950s. I bought the whole set super cheap at a thrift store – a real lucky find.
Camille – thanks so much for having us on your blog. An honor!
Image 5 of 14 is fantastic. It makes me want a big glass of cider.
wow – love those utensils too!
Hey, this looks Amazing! Thanks for sharing , keep posting!