|
|
 |
Beets
with Yogurt, Sour Cream and Chives
1lb
Beets; medium (2 - 3)
¼ C lowfat yogurt
1 TB sour cream
2 TS fresh
lemon juice
¼ TS salt
1 Pn fresh ground black pepper
1 TB fresh
chives; chopped Instructions -
Water level high
- Put
beets in the steaming basket, cover, and steam until very tender when pierced
with a small knife, 30 - 40 minutes.
- Remove
the steamer and let stand until cool enough to handle.
- Meanwhile,
stir together the yogurt, sour cream, lemon juice and salt in a medium bowl.
- Using
a small knife peel and trim the beets.
- Cut
them into 1/3" to ½" thick slices and cut the slices into 1/3"
to ½" thick strips.
- Add
to the yogurt mixture and toss gently to mix.
- Refrigerate
until very cold, 3 - 3 hrs.
- Just
before serving, taste the beets for salt and pepper, adjust as needed.
- Sprinkle
with chives and serve cold.
**Steaming
is a great way to take fat from cooking out of your diet. Cooking
vegetables
in the steamer lets all the natural flavor come through.
List
Beet Recipes |
