March 30th, 2016

Black Pepper Poached Beets with Yogurt Sauce

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

Black Pepper Poached Beets with Yogurt Sauce

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.

Black Pepper Poached Beets with Yogurt Sauce

Black Pepper Poached Beets with Yogurt Sauce

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!

Black Pepper Poached Beets with Yogurt Sauce

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

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.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.



Posted in: Gluten Free, Recipes, Side Dishes, Vegetarian by Tracy

    You may also like:

    • Beet Avocado Salad

    • Roasted Beets with Candied Pistachios

    • Butter Braised Beets and Carrots

    • Beet Risotto

    From the Web:

    Green Fork

    Share Options

    Recipe Index

    Farm Kitchen Favorites

    Green Fork


    • Why Fall is the Best Time to Join a CSA!
    • Customer Review – Why I Love Green Fork!
    • Spinach Salad with Bacon Wrapped Dates