2 lbs small young beets, scrubbed clean
2 seedless cucumbers, peeled and grated
3 spring onions, chopped, include green tops
3 Tbsps finely chopped fresh dill
2 cups plain yogurt
1 lemon, juiced
1 Tbsp white wine vinegar
Fill a large soup pot with cold water and the beets, bring to a boil, reduce heat to low, and simmer for about 20 minutes or until the beets are fork tender.
Remove the beets from the cooking liquid to a surface to cool, then pour the cooking liquid through a fine mesh sieve into a separate container to cool; set aside.
When the beets have cooled enough to handle, take paper towels and rub off the peels, then grate the beets into a bowl.
Add to the bowl the remaining ingredients, stirring to combine.
Add to the bowl 1/2 to 1 cup of the reserved beet cooking liquid (more or less for consistency you want).
Cover bowl and refrigerate for at least 30 minutes.
Remove from refrigerator, stir, and serve in chilled bowls. May garnish with more yogurt and fresh dill.
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