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
- 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.
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