| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 1 |
c |
Plain yogurt |
| 1 |
ts |
Chopped mint, dill or cilantro (opt) |
| 1 |
lb |
Beets, stems trimmed OR |
| 1 |
lb |
Drained canned diced beets |
|
|
Water |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion, chopped |
INSTRUCTIONS
Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.
If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.
Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.
Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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