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.