Beets with Yogurt Sauce
- Cook
- 40 min
[LOW] 30 min
REST 10 min
6 baby beets, 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 and rest covered for another 10 minutes. Let cool in the refrigerator, 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 Sauce B, sprinkle chopped walnuts and dill or fennel fronds on top. Serve cold.
When cooked beets are cool enough to handle, use a paper towel to rub off the skins.
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