Wednesday, February 12, 2014

Simple Beet Salad

Makes: 4 large servings
  • 2 pounds (~900g) beets
  • 2 cloves garlic, crushed
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • salt
  • pepper
  • plain thick or set yogurt
Boil or roast the beets until done (pierced very easily with a fork) - check after 1 hour and then go from there. Peel the beets and cut into bite-sized pieces.  Toss with the garlic, oil, vinegar, and salt and pepper to taste.  Let sit in the refrigerator a few hours or overnight.  Serve with yogurt.

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