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