Shredded Beets with Thick Yogurt

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  • 1 pint yogurt drained through a cheesecloth for 20 minutes
  • 8 small beets
  • 1-2 cloves garlic peeled and crushed with a pinch of salt
  • 2 T Clover Valley Farms Herb Infused Vinegar try Rhubarb-Honey for a touch of sweetness or Rhubarb-Mint for a delicious herbal twist!
  • salt and pepper to taste
  • pinch of sugar optional and may omit if using Rhubarb-Honey vinegar
  • fresh sprigs of mint for garnish
  1. Drain yogurt.
  2. Cut off all but 1 inch of the beet stalks, leave the roost intact (this prevents beets from “bleeding out” when being boiled).
  3. Cook beets in boiling and salted water until tender, about 25-30 minutes.
  4. Drain, peel, and cut off root end and remaining stalks.
  5. Let cool and coarsely grate.
  6. Combine garlic, vinegar, salt and pepper and a pinch of sugar.
  7. Add beets and yogurt, mix to combine.
  8. Garnish with fresh mint sprigs.
Recipe Notes

Pro tip: try using Clover Valley Farm Rhubarb-Mint Shrub instead of vinegar for extra sweetness and a pinch of Mint Infused salt. So good!
Recipe from Andrea Brandon.

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