Shredded Beets with Yogurt

The vibrant pink color of this traditional dish may surprise newcomers to Middle Eastern cooking. Throughout the region, there are many versions of this simple dish. Sometimes the beets are puréed, sometimes sliced or cubed, other times, a little tahini is blended in. Here, we grate the beets using the shredding disc of a food processor then fold them into creamy Greek yogurt. Serve as part of a mezze (see here) or a side dish to fish.

MAKES ABOUT 3 CUPS

4 medium beets (about 2 pounds)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

2 garlic cloves, minced (about 2 teaspoons)

2 tablespoons lemon juice

1 cup Greek 0% yogurt, plus more if needed

Pinch of sugar (optional)

Preheat the oven to 425ºF.

Scrub and trim the beets and place in a baking dish. Drizzle with the olive oil and lightly season with salt and pepper. Cover the baking dish tightly with foil and roast the beets for 45 to 60 minutes, until a fork can easily pierce them.

When cool, peel the beets. Using the shredding disc of a food processor, or the large holes on a box grater, coarsely grate the beets.

Place the garlic on a flat surface and sprinkle with salt. Using the back of a large knife, mash the salt into the garlic to form a paste. In a medium bowl, combine the garlic paste and lemon juice and season with salt and pepper. Add the beets and yogurt and blend well. Taste and add additional yogurt if desired. Add the sugar, if using.

Transfer to a serving dish, cover, and refrigerate until well chilled, at least 1 hour, before serving.