Rating
5
Average: 5 (1 vote)
Active time
20 minutes
Yield
8 Servings
Nutritioni
Ingredients

2 cloves garlic, chopped

1 tablespoon freshly squeezed lemon juice

Sea salt

1 cup Greek or whole-milk yogurt, including cream on top

1 tablespoon extra virgin olive oil

Freshly ground black pepper

1 cup shredded boiled Chioggia beets (about four the size of a golf ball)

1 tablespoon fresh dill

Instructions
  1. Combine the garlic in a mixing bowl with the lemon juice and salt to taste. Let stand for about 10 minutes.
  2. Stir in the yogurt and its cream, olive oil, and pepper. Fold in the beets and dill and adjust the salt and pepper. Refrigerate until chilled and serve.

Recipe courtesy of Ana Sortun, owner and chef, Oleana and Sofra, Cambridge, MA.

Nutrition

Calories: 45
Fat: 3g
Saturated Fat: 1g
Sodium: 35mg
Carbohydrate: 4g
Fiber: 1g
Protein: 2g

Yield: 8 Servings

How'd it Taste?

Pam
January 28, 2022
5
I am excited to make this, but the recipe does not say how long it will last in the frig after it's made. Can you please let us know. Thank you.
Katherine-Oldways
January 31, 2022
0
I would say about 5 days, but use your best judgement! Enjoy.

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