In keeping with my 2012 efforts to try foods I would usually avoid, it’s time for another tackle. Challenge: Beets. My mother is a huge fan and growing up, boiled beets would often appear at our Saturday lunch table. Never did I have even the slightest urge to touch that bowl. In restaurants, I habitually skim over the beet/goat cheese/walnut salad du jour, without giving beets a chance. Not my thing. Well, until ABC Kitchen made me believe.
Twice now I have had the roasted beets with yogurt at ABC Kitchen, and with that introduction- I welcome into my life some new purple pals. Last week I recreated the simple beets and yogurt, but this week I wanted…More. (Must be the 50 Shades of Grey effect- yes admittedly , I too am reading that “nonsense”) Roll in the cracked out version of Roasted beets and yogurt. Party in my mouth. Mmm…it’s been a while.
1 package ready-to eat beets, sliced
1 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh mint, chopped
1 clove garlic, minced
3 tbsp. nonfat greek yogurt
2 tsp. honey
2 tbsp. pine nuts, toasted
For the Balsamic Glaze:
1/2 cup balsamic vinegar
1/2 tsp. sugar
Preheat oven to 375.
On a parchment paper lined sheet, place the sliced beets. Drizzle the tablespoon of olive oil. Sprinkle S&P. Bake for 10-15 minutes until roasted.
While the beets are roasting, chop the fresh mint really fine, mix with 2 tbsp. plain greek yogurt, add in 1 small clove crushed garlic and some salt and pepper. Mix well.
Next, prepare the balsamic glaze. In a small sauce pan, bring the balsamic vinegar to a boil, add in the sugar and stir. Keep stirring until it begins to get syrupy.
As the beets are done roasting, throw the pine nuts into the oven to quickly toast. Pull out the beets. Start to layer the beets with the minted yogurt mixture forming towers of 3 or 4 layers, top with toasted pine nuts.