i am so loving the spicy beets with grassmilk yogurt and caraway sauce i made yesterday. i took it to work and got generally positive reviews and quite a few usage suggestions.
it totally works as a topping for a burger ( in this case, an olive and swiss ). and yes, you can also dunk it in fries.
although it can be eaten and enjoyed all by itself as a savory yogurt, it’s really a multifunctional, vaguely mediterranean, spicy sauce analogous to sriracha sauce.
as a brand manager, i think it needs an identity more interesting than “spicy beets with grassmilk yogurt and caraway sauce”, befitting of its festive red color and spicy attitude. how about “We Got The Beet!”? i guess i should look into what it would take
the possibilities are endless. cut it with some olive oil for a spicy beet yogurt vinaigrette. it was lovely on a roasted beet salad with feta cheese and toasted walnuts.
i found this puréed beets with yogurt and caraway by martha rose schulman and thought i’d give it a try with organic valley’s new 100% grass-fed, cream on top grassmilk yogurt.
i wasn’t sure what to expect, but it’s really, really good! i think it works all by itself as a savory/spicy yogurt but would also pair well with lamp or pork as a condiment in addition to eating with warm pita bread as martha rose schulman suggests.
if you end up making let me know what you think and if you ate it standalone or as a condiment.
don’t skip the ground caraway! it really brings in unique element to the recipe.
1 ½ pounds beets (4 medium), roasted beets
2 garlic cloves, crushed
1 cup plain grassmilk yogurt
1 tablespoon agave syrup or light corn syrup
3 tablespoons olive oil
1 teaspoon ground caraway seeds
⅛ to ¼ teaspoon cayenne, to taste
Salt to taste
– preheat oven to 350F
– roast beets for about an hour
– peel beets, cut into wedges and let cool
– crush and finely chop garlic
– add beets and garlic together in blender and pulse to chop beets into smaller chunks
– add yogurt and puree until smooth
– add agave nectar or light corn syrup, olive oil, ground caraway, cayenne and salt to taste.
– continue to blend until well mixed.