I’ve been eating these unassuming beets for days. Folded into sandwiches, topped with avocado and egg, warm, cold there’s something just right about them. Beets sometimes get left at the bottom of the fridge or CSA share box, but they really are a flavorful part of the share! Beet pickles are popular with all of our CSA members – especially the young ones! These poached beets are sweet, tangy, and just a hint of spicy.
Peel and slice the beets into thin slices. (If you want to get technical I think 1/4″ is too thin, but 3/8″ seems to finicky) No need to bust out the ruler! Place the beets in a medium sized pot with a lid. Our oval green Le Creuset is perfect for this!
Pairing beets with yogurt sauce is a great way to mellow their strong flavor. For a lot of people pairing beets with a creamy sauce or cheese changes them into something more enjoyable. Top the poached beets with a dollop of the yogurt sauce, or toss them together. The vibrant color is great for any table. The yogurt sauce can also be tailored to the season – or your CSA Share box contents! Try subbing dill, cilantro, or even basil for the fresh parsley.
Black Pepper Poached Beets with Yogurt Sauce
4 beets, peeled and sliced
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon or more freshly ground black pepper
water to cover beets
For the yogurt sauce:
1/2 cup greek yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
salt and pepper to taste
Poach the beets. Place sliced beets in a medium sized pot with a tight-fitting lid. Add the red wine vinegar, salt, and black pepper, then enough water to barely cover the beets. Bring to a boil, reduce heat, and cover. Simmer beets, covered for 45 minutes to an hour until a fork easily pokes through.
While the beets are poaching, mix together the yogurt sauce. Serve the beets with some of the poaching liquid and top with yogurt or drain the beets and toss with yogurt for a brilliant pink side dish.