Like green juices and smoothies, savory yogurt isn't as strange in practice as it may sound. And it's not exactly a new-fangled concept either; India has raita, Greece has tzatziki, the Middle East has labneh, and Persian cuisine boasts mast-o-khair and this beet-mint yogurt.
Equally at home on the table as a condiment for skewers and roasted meat as it is as a dip for crudité, flatbreads, and the like, it's yet another reason to be obsessed with Greek yogurt. Plus, its rosy pink hue makes it a not-too-cheesy way to celebrate Saturday's holiday, though we're certainly not going to stop making it after Valentine's Day passes.
Serve with pieces of flatbread, sweet potato chips, pita chips, or crudité like sliced cucumbers, baby carrots, and radishes.
- 1/2 clove garlic, minced
1 tablespoon plus 1 teaspoon dried mint, divided
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 small red beet, peeled and grated (about 1 cup)
2 cups Greek yogurt, preferably full fat
- In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and refrigerate for at least 1 hour or up to 24 hours.
- Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt, scatter remaining 1 teaspoon mint over top, and serve.
- Dips, Appetizers
- North American
- Serves 6