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.
a colleague peered into the office i was squatting in at organic valley hq ( new digs still under construction and my regular office is not at hq which is why i was squatting ) and asked somewhat sheepishly, “yoooouuuuu drive a gray jetta tdi?”
and before he could respond i spun around and looked out the window to see it was definitely not where i parked it.
“looks like it rolled out of its spot.”
indeed, it had. now i have to admit that i’m wasn’t *completely* surprised. the car is 11 years old and the manual transmission is a little finicky. sometimes, when you think it’s in gear it’s not, and it has a tendency to pop out of gear easily. aaaaaaaand the parking brake is loose so you reaaaaaaallllly have to crank on it to get it to work. up until today we could rely on either the transmission or the brake to keep it in place without both failing simultaneously ( well, actually – true confession time – both failed once before ). maybe i should travel with blocks that i can put under the tires when parked? or maybe i should just stop procrastinating get the car into a shop
it was mildly amusing that it rolled back to rest perfectly between bushes on either side and a tree to the rear without an inch to spare anywhere. i couldn’t have parked it that perfectly if i tried. *super* !SUPER! glad nobody was hurt and nothing was damaged.
for some reason, i personally think the most amusing part of the story is my boss owns the red jetta wagon in the photo and pulled into the spot where i was parked not long after my jetta rolled out ( and didn’t notice, or just though, “oh i guess snowdeal found a new parking spot.” ).
“daaaaaang, that is a beautiful pile of shredded cheese.”
i think i probably should be embarrassed to admit that in public.
( ov raw sharp cheddar, of course. )
i was proud to be part of the launch of organic valley’s 100% grass-fed, non-homogenized grassmilk in 2012 and have been even prouder to watch it grow in popularity ( if told me 10 years ago that i’d get interviewed by the wall street journal over milk, i’d have thought you were crazy. ).
ever since we launched the milk people have asked us to make yogurt. we heard you! whole milk, cream on top. two flavors – plain and vanilla. made with nothing but milk and cultures ( and a bit of fair trade vanilla and sugar in the vanilla ). it’s really, really, really good. but don’t just take my word for it. i brought a few tubs from the first production run and odin and his cousin evelyn broke into them when i was at work the next day. when i came home they excitedly exclaimed how awesome the yogurt was and that it was their faaaaavorite yogurt EVAR ( not joking. it was a completely unsolicited product review. ). also, they demanded i bring home more tubs because they nearly finished the one i brought home
i couldn’t be prouder of the product team who knocked it out of the park in developing a stellar product and the farmers and the cows for providing delicious, 100% grass-fed milk.
you should start seeing at whole foods and natural foods stores and select grocery stores soon. if not, ask for it! we’re waiting for it to through distribution and on shelves to make a big announcement but i see people tweeting about it so i thought it was fair game to give a sneak peak
“mmmmm. an ice cold glass of milk with a gooey brownie would be soooooooo tasty right now. waaaaaaiiiiit a minit, the expiration date is in AUGUST OMG IT’S ALMOST THE END OF SUMMER AND THE START OF SCHOOL AND THERE IS SO MUCH TO DOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!”
little kids and adults taking their best shot at dunking our management team. good clean fun for a good cause
he eventually was sunk many times.