| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter or oil |
| 1 | md | Onion,; chopped |
| 2 | tb | Finely chopped fresh ginger |
| 3 | Garlic cloves, peeled and; finely chopped | |
| 2 | cn | Whole or sliced beets, drained and; cut into strips |
| 1 | ts | Salt & freshly-ground black pepper |
| 1 | tb | Chopped fresh mint; (optional) |
| 1 | c | Plain yogurt |
| Juice of 1 lemon | ||
| 2 | tb | Sugar; (optional) |
INSTRUCTIONS
Melt the butter in a skillet over medium heat. Add the onion and ginger and cook until the onions are soft, 3 to 4 minutes, then add the garlic and cook 2 minutes more. Add the beets and toss until mixed well with the onion mixture. Season with salt, pepper, and mint if using. Set aside in a large bowl to cool. Refrigerate. In a small bowl, combine the yogurt and lemon juice. Just before serving, pour yogurt mixture over beets and toss gently. Taste for seasoning and add sugar if desired. Serves 4 to 6 Recipe By :WELL-STOCKED PANTRY SHOW#ND7039 Posted to MC-Recipe Digest V1 #288 Date: Sat, 9 Nov 1996 14:29:22 -0500 From: Meg Antczak <meginny@frontiernet.net>
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