We made this Beet and Yogurt Salad recipe the other day. It is from the cookbook This is a Cookbook: Recipes for Real Life by Eli Sussman and Max Sussman, which was recently passed on to Bettina. With small ingredient lists and interesting ideas, it is the type of cooking we are looking for right now. Compared to the Canal House Cookbook we suggested a couple of weeks ago, this book is just more fun, creative and inspiring. If you are cooking for Memorial Day, consider making this recipe as an added side. We found it really delicious (and super easy!).
About 2 -3 lbs. beets
2 Tbls. extra virgin olive oil
Salt and freshly ground pepper
1 c. Greek yogurt
1/4 c. minced fresh dill
Preheat oven to 350. In a bowl, toss beets with olive oil and salt. Arrange beets in a glass baking dish and pour in 1/4 cup water. Cover and cook for about 1 hour. Let cool and then cut the beets into small pieces. Note: If the skin is thick, you may need to peel the beets before cutting.
Remove the zest of the lemons and the juice from one. In a small bowl, combine the zest, juice, yogurt and half the dill. Stir and combine with beets. Add salt and pepper and remaining dill.