Beets with Yogurt Sauce
- Cook
- 40 min
-
[LOW] 30 min
REST 10 min
6 baby beets, unpeeled, leaves trimmed
1 bay leaf
1 sprig fresh thyme
Sauce A
½ cup (120 g) plain yogurt
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅛ teaspoon ground ginger
Sauce B
1 tablespoon balsamic vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
Garnish
Chopped walnuts
Fresh dill or fennel fronds
Place beets and herbs in the pot and add in 1 tablespoon of water.
Cover and steam-roast over [LOW] heat for 30 minutes. Turn off heat and let rest, covered, for another 10 minutes. Let cool in the refrigerator, then peel and cut into bite-sized pieces.
Mix ingredients for Sauce A and Sauce B separately.
Smear the plate with Sauce A and place the beets on top. Drizzle with Sauce B, then sprinkle chopped walnuts and dill or fennel fronds on top. Serve cold.
When the cooked beets are cool enough to handle, use a paper towel to rub off the skins.
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