Shredded Beets With Thick Yogurt
"Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time...."
INGREDIENTS
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2 cups plain low-fat yogurt, drained to 1 1/2 cups
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8 small beets
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1 large garlic clove, crushed with
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1 pinch salt
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2 tablespoons fresh strained lemon juice
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salt
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fresh ground pepper
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1 pinch sugar (optional)
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1 sprig fresh mint (to garnish)
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