From Katherine Deumling of Cook With What You have
You’ve probably noticed how much I love/use Greek yogurt. Several years ago I started buying it instead of sour cream. I find it so much for versatile and somehow it finds its way onto many of my meals. It’s hard to find full fat organic Greek yogurt. If you know of some please let me know! I buy Greek Gods brand because it’s full fat and at least uses rbgh free milk. It has a bit of pectin in it for thickening that some object too but I’ve come to like it a lot.
This dish is very garlicky. Reduce if you want it milder.
- 1 bunch of beets, with greens (4-5 medium beets) or whatever you have on hand
- 3 small cloves of garlic, divided and minced
- 1 medium shallot or chunk of onion, finely chopped
- ½ cup of Greek yogurt or plain, full fat yogurt
- 1 teaspoon lemon juice plus an extra squeeze or two
- Olive oil
- Salt and freshly ground pepper
Cut the greens off the beets, wash well and cut into wide ribbons. You can use most of the stems. I usually just toss the 2-3 inches closest to the beat root. Scrub the beets well and cut into wedges. Put the beets in a small pan and cover with water. Bring to a boil and cook covered for about 15-20 minutes until beets are tender when pierced with a fork. Alternatively you can roast them (better flavor but takes longer). Drain well and toss with a little lemon juice and salt. Meanwhile sauté the onions or shallots in a little olive oil over medium high heat until soft. Add beet greens and a little olive oil if necessary and one clove of garlic, minced, and a few pinches of salt. It will only take about 3-5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the teaspoon of lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt.