Tuesday, September 30, 2014

Beets with Yogurt and Dill

The inspiration for this came from a big pile of dill I collected at my weekly CSA. I love creamy dill sauces, but wanted to pair it with something other than salmon. I was weary to use beets because they have a tendancy to stain everything, especially white dairy. However, if you mix everything and serve it right away, you're golden! On that note... using golden or candycane beets might be a beter option.

In a bowl combine: 2 big dollops of plain full-fat yogurt, the juice and zest of 1/2 lemon, a few tablespoons of good-quality creamy blue cheese, a small handfull of chopped dill, salt and pepper. It's the easiest dressing in the world! Mix those ingredients together and then toss in cooked, peeled, and sliced beets, and a bunch of peppery arugula. Serve flat on a big platter to maximize the blue cheese crumbles you will sprinkle over now. Usually it's fun to stack things high for presentation, but beets are thin and lovely and anything disc-shaped does best to lie flat.

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