Serves 4
Toss briny beets in olive oil and you are essentially making a vinaigrette. The sauce rounds it out with a little richness.
2 large jarred pickled beets, cut into 1-inch pieces, excess liquid removed
¼ cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
½ to ¾ cup Garlic Yogurt Sauce (here)
2 tablespoons chopped mixed fresh herbs (dill, parsley, mint)
2 tablespoons crushed smoked almonds
Combine the beets and olive oil in a medium bowl and toss to thoroughly coat. Season with salt and pepper. Transfer the dressed beets to a serving bowl and spoon the yogurt sauce over them. Sprinkle the herbs and almonds on top and serve.
NOTE: I like to cut beets and other vegetables, like tomatoes for a salad, into random shapes rather than perfect wedges or cubes. The irregular shapes make for a more appealing visual result. To prevent staining your cutting board, put down a piece of parchment paper before slicing the beets.