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Sunday, December 19, 2010

Borscht Beets

I really like the earthy taste of beets.  This recipe I found overwhelming acidic.  Perhaps you might enjoy this lusty astringent dish.

Borscht Beet
from Sara Moulton Cooks at Home

2 pounds beets scrubbed tops removed
1 1/2 kosher salt
1/3 cup balsamic vinegar
1t sugar
1t caraway seeds
1/2 small red onion sliced paper thin
1 cup low fat yogurt
1T chopped fresh dill
additional salt and freshly ground pepper

~ place beets in large sauce pan and add enough cold water to cover
~ add 1t salt and bring to boil over high heat
~ reduce heat to medium high and simmer until tender 45-50 minutes
~ while beets cook combined 1/2t salt , vinegar, sugar and caraway seeds with the onion in a small saucepan and bring to a boil and remove from heat
~ remove the beets from the water and set aside until cool enough to handle
~ peel, slice thin and toss with onion mixture and stir in yogurt and dill
~ season with salt and pepper

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