Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Roasted Beets With Greek Yogurt, Pistachios and Chives

Roasted Beets With Greek Yogurt, Pistachios and Chives

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  • (appetizer for 4)
  • 4 medium sized beets
  • 1 cup strained Greek style yogurt
  • Dressing
  • 1/4 cup extra virgin olive
  • 1 clove of minced garlic
  • 2 Tbsp. red wine vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground pepper
  • Garnishes
  • 1/4 cup roughly chopped pistachios
  • 1/4 cup finely chopped chives
  1. Place your beets on 4×4″ pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and cut into wedges.
  2. For the dressing add all the ingredients into a bowl, whisk, taste, adjust. Add the beet wedges and gently toss to coat.
  3. Spread yogurt on a platter and arrange the beet wedges on top. Spoon over any dressing left in the bowl.
  4. Garnish with pistachios and chives and serve.

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