Braised Beets adapted from Mark Bittman. Beet Salad and Yogurt Sauce adapted from David Tanis. For braising the beets, I used olive oil instead of butter and thyme instead of tarragon. To make the yogurt sauce healthier, I used non-fat Greek yogurt.
Prep Time25minutes
Cook Time40minutes
Total Time1hour5minutes
Servings4-6
Ingredients
Braised Beets
1poundsmall beetstrimmed and peeled (if large, cut into smaller pieces to cook faster)
2tablespoonsextra virgin olive oil
2tablespoonswhite wine
2-3sprigs fresh thyme
water
Beet Greens
Beet greens from beetsabove, washed well, stems trimmed
Toasted Cumin-Coriander Mixture
1teaspooncoriander seeds
1teaspooncumin seeds
Vinaigrette
1/4cupshallots or red onionminced
2garlic clovesminced
3tablespoonsred wine vinegar
1teaspoontoasted cumin-coriander mixture
salt and pepperto taste
Yogurt Sauce
1cupnon-fat Greek yogurt
1garlic cloveminced
1teaspoontoasted cumin-coriander mixture
2tablespoonschopped cilantroscallions, or other herbs
Place beets, olive oil, white wine and thyme in a medium pot, single layer. Add enough water to just cover the beets. Bring to a boil, then reduce heat and cook for 30-40 minutes until beets are tender. Remove beets from pan. Cut into bite size pieces and toss with some Vinaigrette.
Beet Greens
Cut Beet Greens into 1" strips. Place Beet Greens in a saute pan and add 1/4 cup water. Bring to a boil, then reduce heat to medium and cover. Cook 2-3 minutes until wilted and just tender. Drain well.
Toasted Cumin-Coriander mixture
Place coriander and cumin seeds in a small saucepan. Toast on medium heat until fragrant. Remove from heat. Cool and then grind in a spice grinder or in a mortar and pestle.
Vinaigrette
Mix Vinaigrette ingredients together and let sit for a few minutes for flavors to meld and mellow.
Yogurt Sauce
Mix all Yogurt Sauce ingredients together in a small bowl.
To Serve
Place a portion of cooked Beet Greens on salad plate. Drizzle with some Vinaigrette. Place some Braised Beet on Top. Dollop some Yogurt Sauce on top. Garnish with dill, scallions and cilantro or any other fresh herbs you have on hand.
Recipe Notes
To oven braise the beets, place trimmed (unpeeled) beets in a saucepan. Cover with water and add a few splashes of extra virgin olive oil. Bake at 425 degrees until tender. This will take about 1 hour for small beets and several hours for larger beets. Radishes are also nice cooked this way. I added some in along with the beets and took them out after 1 hour.