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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Roasted beets with lemon yogurt dip

By Pielove, member

June 18th, 2010

I love beets and this preparation was excellent with big, old supermarket beets-- I can't wait to try it again with small, fresh CSA beets.  I used the oven and it worked out great-- the foil packet contained the beet mess and the beets were cooked perfectly.  The flavor on this dish is great-- with the garlic and beer, plus the sauce sets off the taste of the beets with a little tang.  For the sauce, I used yogurt instead of creme fraiche, so it was tangy and a bit lighter-- I added just a dash of cream, for richness.  Definitely a keeper, especially once the beets start rolling in!

Recipe Used: Grilled Beets with Lemon Creme Fraiche Dip


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: Thanks for posting the review of the beet recipe. I have several in the fridge and need to use them. I like the yogurt idea. Posted: 7:09 am on June 19th

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