Recipes: Rozanne Gold's Beetroot Yogurt

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3 medium-large beets (no stems), about 1 pound
1 small clove fresh garlic
1/2 cup plain yogurt

Preheat oven to 400 degrees. Using a vegetable peeler, peel beets. Salt lightly. Wrap in large pouch of foil and tightly seal at the top. Place on baking sheet. Roast 1-1/2 hours. Remove from oven and let cool.  Cut beets into large chunks. Place in food process and process until coarsely pureed.  Add peeled garlic and yogurt and process 5 seconds. Season with salt and pepper. Chill. Makes 2 cup