Boiled beets with yogurt dressing with mint
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 70, total fat 4 G., saturated fats 1 G., proteins 3 G., carbohydrates 7 G., fiber 1.5 G., cholesterol 1 mg, sodium 162 mg, sugar 4 G.
Calories 70, total fat 4 G., saturated fats 1 G., proteins 3 G., carbohydrates 7 G., fiber 1.5 G., cholesterol 1 mg, sodium 162 mg, sugar 4 G.
Transform ordinary beets into a sophisticated appetizer with a vibrant yogurt and balsamic vinegar dressing. Microwave the beets to save time, then slice them, arrange them on a serving platter, and drizzle with the dressing. Natural Greek yogurt works best for the dressing, thinned with a spoonful of broth, olive oil, and balsamic vinegar. Roasted garlic adds a subtle garlicky flavor. Before serving, sprinkle the beets with pistachios and fresh mint leaves. This appetizer is incredibly healthy, filling, and bursting with vibrant flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large beets (about 450 gr.)
- 3 cloves garlic, unpeeled
- 1/3 cup natural yogurt 2%
- 1 tbsp lightly salted vegetable broth or water
- 2 tsp white balsamic vinegar
- 2 tsp olive oil
- 2 tablespoons fresh small mint leaves
- 1 tbsp roasted or raw unsalted pistachios, chopped
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Cooking the dish according to the recipe:
- Wrap the garlic cloves in a piece of parchment paper. Wrap each beet individually in parchment paper. Microwave the garlic and beets and cook for 3 minutes. Remove the garlic and set aside, unwrapped. Continue cooking the beets in 2-minute intervals until easily pierced with a knife, 8-10 minutes. Let the beets cool, unwrapped, for about 15 minutes.
- Meanwhile, in a small bowl, whisk together the yogurt, broth, vinegar, oil, and 1/8 teaspoon salt. Peel the garlic cloves, crush them thoroughly, and stir them into the dressing. Season with salt and pepper. Alternatively, prepare the dressing with microwave-roasted garlic a few hours ahead of time to allow the flavors to meld. Cover and refrigerate. Bring the dressing to room temperature before serving.
- Using a small knife, peel the beets and cut into wedges or slices. Arrange on a serving platter, drizzle with the vinaigrette, and sprinkle with mint and pistachios. Serve immediately, while the beets are still warm.
Note
Beets are "baked" in the microwave to save time and energy. Garlic is also "baked" in the microwave to enhance its flavor.
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