SOFRA'S BEET TZATZIKI
Two years ago, I purchased a CSA share with Siena Farms. At the time, I felt as if I was splurging and questioned whether of not this "luxury" was really something our family needed. Well, after my first summer of week after week of the most gorgeous produce I had ever seen, my tune changed. Not only did I think I'd made a wise investment, but I found myself craving my weekly delivery so much that I plunged into a five year, year round, paid-in-advanced share. I want this farm to make it. Farmer Chris' dedication to the land is precious and he just happens to be married to Ana Sortun, a Boston chef at Sofra, who is lauded for her middle-eastern inspired cooking. Each week, I look forward to trying something beautiful in my box that I may never have seen before or making something I know well in a new way. This beet dish is gorgeous and with a bit of seasoned, cooked, ground lamb, the perfect pocket pita ingredient.
1 cup cooked, shredded candy striped, golden, or red beets
1 teaspoon finely chopped garlic (about 1 clove)
2 teaspoons freshly squeezed lemon juice (about 1/4 lemon)
1 teaspoon kosher salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Salt and pepper to taste
1. Preheat the oven to 400 degrees F.
2. Wash the beets. Trim the root ends off of the beets so they stand without rolling around. Rub the beets with a little vegetable oil and place them in a small, heavy roasting pan or skillet. Sprinkle them with salt and pepper to taste, pour 1/2 cup water, and cover them twice with foil. Four gold size ball beets should take 45 minutes to roast. They should be tender when poked with a fork.
3. When cool enough to handle, run the skins off with a paper towel. Grate the beets using the large holes of a box grater.
4. Place the garlic in a medium mixing bowl with the lemon juice and salt. Let it stand for about 10 minutes. This takes some of the heat out of the garlic.
5. Stir in the yogurt, olive oil and black pepper.
6. Fold in the shredded beets and dill, and re-season with salt and pepper to taste if necessary. Serve the beets cold or at room temperature.
Makes about 2 1/2 cups