This is a Turkish way of dressing beets.
Recipe information
Yield
serves 4
Ingredients
1 pound young beets
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 cup plain whole-milk yogurt
Salt
1 tablespoon finely chopped parsley to garnish
Preparation
Step 1
Cut the tops off the beets and boil them in plenty of water for 30 to 40 minutes, until tender. Peel and slice them.
Step 2
Mix the lemon juice with the oil. Add yogurt and salt and beat well. Then mix with the beets.
Step 3
Pour into a serving dish and garnish with chopped parsley.
Variation
Step 4
An alternative dressing is olive oil and a little salt mixed with about 1 teaspoon orange-blossom water or rose water and a sprinkling of cinnamon.
