Recipe Cottage


LOCATION: Recipes >> Dips >> Shredded Beet Dip

Print this Recipe    Shredded Beet Dip

Shredded Beets with Thick Yogurt
Yield: 6 servings

2 cups plain low-fat yogurt, drained to 1 1/2 cups, see note
8 small beets
1 large clove garlic, crushed with a pinch of salt
2 tablespoons fresh, strained lemon juice
Salt to taste
Freshly ground pepper to taste
Pinch of sugar, optional
Sprigs of fresh mint for garnish

Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet
stalks and leave the roots intact. Rinse the beets well but do not
peel. Cook the beets in boiling salted water until tender, 25 to
35 minutes. Drain, slip off the skins under cold running water,
and cut away the root ends and stalks. Coarsely grate the beets,
using the shredding disk of a food processor or the large holes of
a hand grater.

Combine the garlic, lemon juice, salt and pepper in a medium bowl.
Add the beets and yogurt and blend well. Taste and add a pinch of
sugar if desired. Transfer to a serving dish, cover and refrigerate
until well chilled, about 1 hour. Garnish with sprigs of fresh mint
just before serving.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.