Beets with Yogurt and Pistachios - Northern Michigan's News Leader

Beets with Yogurt and Pistachios

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1lb 7oz Beets (leaves trimmed)
3 tbs Olive oil
1/2 Lemon (juiced)
2 cloves Garlic (finely chopped)
3 tbs Italian parsley (coarsely chopped)
  Salt and freshly ground pepper
1 1/3 cups Greek yogurt
1 tbs Shelled pistachio nuts (chopped)
If using fresh beets, cut the leaves well above the bulb so that they don't bleed. Wash the beets well, being careful not to pierce their skins. Wrap each fresh beet individually in aluminum foil and bake for about 1 hour, until tender when tested with a sharp knife.

Whip the oil lightly in a bowl with the lemon juice and garlic.

Wearing kitchen gloves, peel the beets. Trim away the root and cut them into nice chunks. If you are using canned beets, rinse if necessary and trim away any tough end bits and cut into chunks. Put in a bowl. Add the lemon oil and parsley and season with salt and pepper. Add the yogurt and mix gently. Scatter the pistachio nuts on top and serve.