ng.acetonemagazine.org
New recipes

Beet Yogurt with Herbs

Beet Yogurt with Herbs



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Scoop up this vibrant condiment with wedges of warm pita.

Ingredients

  • 3 medium red or golden beets (about 1 pound), trimmed
  • 1 1/2 cups plain 2% fat Greek yogurt
  • 2 tablespoons finely chopped fresh mint plus torn leaves for serving
  • 1 teaspoon finely chopped fresh tarragon
  • 2 teaspoons (or more) red wine vinegar

Recipe Preparation

  • Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2-inch up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.

  • Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.

  • Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.

  • Top beet yogurt with mint leaves.

  • DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 80 Fat (g) 3.5 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 160Reviews Section

Beet Yogurt with Herbs - Recipes

A Global Grocery for Global Cooks

  • New Arrivals
  • Baking
  • Bar
  • Condiments
  • Dry Goods
  • Gifts
  • Herbs + Spices
  • Jarred
  • Medicinal + Modernist
  • Minority and Women Owned
  • Oil + Vinegar
  • Preserves
  • Ready to Eat
  • Snacks
  • Sweeteners
  • Tea + Coffee
  • Gift Cards

A Global Grocery for Global Cooks


Spring Greens & Beet Salad with Yogurt Dressing

For the Yogurt Dressing (makes about 1 cup)

½ shallot, minced
Zest from ½ lemon
2 tablespoons lemon juice
1 tablespoon white or red wine vinegar
½ cup yogurt ( see note 1 )
2 tablespoons water
2 tablespoons olive oil
1 teaspoon coriander seeds, toasted & roughly ground
Salt
Black pepper

In a small bowl combine shallot, lemon zest, a big pinch of salt, lemon juice, and vinegar. Set aside for 10 minutes. Whisk in remaining ingredients and season to taste with salt, a few grinds of black pepper, and any set aside until ready to use.

For the Salad

1 medium beet, cooked ( see note 2 )
1 small beet, uncooked, peeled & very thinly sliced
5 ounces spring greens
2 small handfuls herbs of your choice (parsley, mint, dill, tarragon)
¼ cup toasted nuts (almonds, walnuts, pistachios, hazelnuts), crushed or roughly chopped
Hard cheese of your choice (pecorino, manchego, etc), shaved with a vegetable peeler

Combine beets, greens, herbs, and half the almonds in a large bowl. Add a pinch of salt, and desired amount of dressing. Toss to combine, and garnish with remaining almonds and shaved cheese. Enjoy immediately.

Note 1: Ideally, use a regular yogurt. However, if greek yogurt is all you have, thin it slightly with water to reach a looser consistency.

Note 2: Bring a pot of salted water to a boil, and add beets. Reduce to a simmer, and set the lid ajar. Check for doneness by piercing the beet with a small sharp knife - they are done when the knife slides easily into the center, usually 45 minutes to an hour.


Golden Beet Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15-20 minutes
  • Total Time: 1 hour 25-30 minutes
  • Yield: Serves 4-6

Roasted beets are the base of this sunny vegan golden beet soup. Top it with a swirl of yogurt, pomegranate seeds and fresh herbs.

Ingredients

2 pounds medium golden beets, greens cut off

1 yellow onion, roughly chopped

Pinch of red pepper flakes

1 teaspoon kosher salt plus more serving

1/2 teaspoon black pepper plus more serving

Yogurt, chives, pomegranate seeds & sunflower seeds for serving

Instructions

Preheat the oven to 400 degrees F.

Wash the beets and place them in pairs on individual sheets of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife. Once the beets have cooled slightly, dice them.

Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until they start to become soft and translucent, about 5-7 minutes. Add the garlic, thyme, cumin, red pepper flakes, salt and pepper. Continue cooking for 1 minute until fragrant. Stir in the beets and water. Bring to a boil, reduce heat and simmer for 10 minutes.

Carefully transfer the soup to a blender and puree in batches. Return the soup the saucepan to reheat. Divide the soup into bowls. Swirl with yogurt and top with chives, pomegranate seeds and sunflower seeds before serving. Season with salt and pepper.


Herbed Beet Yogurt Dip

Herbed Beet Yogurt Dip with dill, mint, and chives—a healthy dip for a holiday party!

Ingredients

  • 2 whole Large Roasted Or Canned Beets, Diced Into 1/4 Inch Pieces
  • 1 cup Plain Greek Yogurt (I Used Half Nonfat And Half 2%)
  • 1 Tablespoon Chopped Fresh Dill
  • 2-½ Tablespoons Chopped Fresh Mint
  • 2 Tablespoons Chopped Fresh Chives
  • 1 Tablespoon Olive Oil
  • 1 pinch Salt And Black Pepper To Taste

Preparation

Option 1:
Combine all ingredients in a medium-sized bowl. Mix gently. Adjust herbs and seasonings to desired taste. Serve with pita bread, pita chips, or sliced veggies.

Option 2:
Combine Greek yogurt with fresh herbs. Dollop onto pita chips or crostini. Top with a small spoonful of diced beets. Drizzle with olive oil. Sprinkle with salt and pepper.


  • 1 cup fresh cilantro leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon McCormick® Pure Lime Extract
  • 1/2 teaspoon sea salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoon McCormick® Ground Pepper Black, plus more as needed
  • 1 ripe avocado, halved, pitted, and cut into large chunks
  • 1 jalapeno, seeded
  • 1 cup Greek yogurt

Key Products


I am a medically certified doctor who specializes in weight loss. I also have a passion for healthy eating! If you would like help losing weight, please contact one of my office locations and schedule a comprehensive medical weight loss evaluation.


I am a very satisfied patient and really appreciate her knowledge and support helping me lose over 20 pounds. I have been to 2 of her offices and the staff at both are very friendly. So happy she's my doctor now!


We are so pleased to have Dr. Dave as our primary physician. She is so thoughtful, competent, & caring. With her encouragement I have lost 30 lbs. so far & my husband has controlled his sugar & lost 20 lbs.


I have lost close to 40 lbs since the beginning of this year and off my insulin completely. I still remember the first day when she told me that she wants to take me off insulin. I didnt beleive her, now I DO !! Love this doctor.


Kid Friendly Beet & Herb Pancakes

Okay, so these pancakes are meant to be shared with all you mamas and papas out there with little ones just starting to eat solids. However, these babies are so damn delicious that I’m eating them right along with my sweet girl and I think they’re suitable for everyone. Beets are one of my favorite vegetables that we grow here at Tumbleweed Farm and I’m so happy to report that Pepper loves them too! These pancakes could not be easier to whip up. They only require three main ingredients and are easily adaptable to make sweet or savory. The ones I’m sharing today are seasoned with dill and yogurt but we’ve also made these seasoned with cinnamon and nutmeg and topped them with butter (and if you’re feeling fancy a drizzle of honey for good measure). These are great to whip up early in the week and enjoy as leftovers throughout the week (they should be eaten within 3 days of making) you can lightly reheat them in your oven before serving or they can be eaten cool or at room temperature.

I’ll share more of my pancake creations in the near future but we make a version of these using any type of pureed veggies, fruit and meat alike. It’s a great way to incorporate nutritious ingredients in a safe and easy treat for you little ones to gum on. I follow a loose recipe of 1 cup of puree (veggie or fruit) with two eggs. I’ll add herbs or spices to the puree before lightly frying on the stove top. These work great with leftover salmon (we make a salmon and pea version of these that’s awesome) and then you can top them with yogurt, tahini, nut butter, or simply a dollop of butter for some good old fashioned fat. I hope you and your little ones love these as much as we do. When I eat them for myself I usually double up on the yogurt and add a little lemon juice for good measure. Have fun and happy cooking with your little ones!

Kid Friendly Beet & Herb Pancakes

Prep Time: 20 minutes Cook Time: 5 minutes Serves: 6 pancakes

  • 2 medium size beets, cut into 1/4 inch chunks (no need to peel)
  • 1 tablespoon minced dill
  • 2 eggs
  • pinch of good quality fine sea salt (optional)
  • butter or ghee for frying
  • plain whole milk yogurt for serving
  • squeeze of lemon juice for serving (optional)
  1. Place the beets in a saucepan filled with water and bring to a boil. Reduce the heat to medium, cover the pot and lightly boil/simmer until the beets are tender. About 15 minutes. Drain.
  2. Place the beets in a deep bowl and puree them with an immersion blender or use your food processor to puree them. Measure out 1 cup (if there's more keep the rest for another batch or to add to morning porridge or another baked good) Add the dill, eggs and a pinch of salt and puree the mixture together.
  3. Heat the butter or ghee in a medium size skillet over medium heat. Add 1/4 cup scoops of the batter and lightly fry for about 2-3 minutes per side.
  4. Serve with yogurt, extra dill and a squeeze of lemon juice if you desire.

*Use this recipe as a guide and adjust measurements and ingredients as necessary.


For the roasted lamb:

Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the oven to 350°F.

Season the entire lamb liberally with salt and pepper. Heat 1/4 cup of canola oil in a roasting pan set over 2 burners until it begins to shimmer. Put the lamb in, top-side down and cook, without touching, until golden brown and crust has formed, about 5 minutes. Continue turning and browning each side.

Transfer pan and lamb to oven and roast until an instant read thermometer inserted into the center reads 130°F (this will be medium-rare) 45-65 minutes.

For the sweet and sour mint glaze:

Whisk together the mustard, honey and vinegar in a medium bowl, season with salt and pepper and fold in the mint. Set aside and let sit at room temperature to allow the flavors to meld.

For the beet yogurt with dill:

Put the yogurt in a medium bowl and add enough beet juice to make the sauce your desired consistency and color. Add the dill and mint and season with salt and pepper. Set aside.

Remove the lamb from the pan and let rest on a cutting board for 10 minutes before slicing. Serve drizzled with the sweet and sour mint glaze and serve the beet yogurt on the side.


Recipe Tips

Since this soup is served cold, any fat in the broth will congeal, and likely float on the surface of the soup. Some people may not mind, but others would find it unappetizing. Remove the layer of fat before pureeing (if you are doing so) or chilling.

Prepping raw beets can be a messy job so you will want to cover your work surface with a piece of plastic wrap, waxed paper, or old dish towel before peeling and grating. Handling the beets with bare hands will lead to some staining of the skin. It usually goes away with a few washes, but wear gloves if you don't want pink under your fingernails in the next few days. You can also try squeezing fresh lemon juice over your skin to help remove the purple tint.