Sofra's Beet Tzatziki

A CSA share provides access to gorgeous year round produce and offers a glimpse into a farmer's precious dedication to the land. Siena Farms is owned by Farmer Chris who he just happens to be married to the James Beard award-winning chef, Ana Sortun. Lauded for her middle-eastern inspired cooking, she collaborates with her farmer husband to develop crop varietal selections and harvest techniques. Together they seek to sustainably grow some of the best tasting fresh produce. Each week, a box overflowing with beautiful seasonal produce arrives along with inspiration for preparing nature's local bounty. New England's climate allows for a varied harvest. A favorite is the chioggia beet, a candy caned striped variety perfect for this gorgeous beet dish-add a bit of seasoned, cooked, ground lamb, the perfect pocket pita ingredient.

 

Kitchen Notes

Any variety of beets works fine.

INGREDIENTS

1 cup cooked, shredded candy striped, golden, or red beets

Vegetable oil

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

DIRECTIONS

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 2 1/2 CUPS

 

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