2005: "Aw Ma. Beets again?"Remind me to forgo buying vegetables in bulk during the height of the growing season. Day by day, I've been working on last week's pile of beets, forgoing everything ELSE! Tonight's Mustard Beets are plenty good, for sure. But they don't match up to the Veggie Venture beet favorites including Beets with Feta, Red Onion with Beets and Borscht Beets.
2008: Aha, it just goes to show how important variety is when eating vegetables. This time, I loved the beets, perhaps because it had been a few weeks since cooking any. The sauce is light and easy, made with on-hand ingredients. It's a keeper!
I did change the proportions, however, using just a spoonful of Greek yogurt (less but considerably richer) and a full tablespoon of mustard and sour cream. So there was decidedly less sauce, a good thing.
~ more beet recipes ~
Time to table: 15 minutes
1/2 cup non-fat yogurt (2008: 1/4 cup Greek yogurt)
1/2 tablespoon low-fat sour cream (2008: 1 tablespoon sour cream)
1/2 tablespoon Dijon mustard (next time use 1 tablespoon or more to taste) (2008: 1 tablespoon spicy brown mustard)
1 pound cooked beets, peeled and diced (how to cook beets)
(2008: 1 tablespoon chopped fresh dill)
Mix the yogurt, sour cream and mustard. (The recipe suggests refrigerating for at least 2 hours before continuing. Supper called so I did not.) Stir in the beets until soft pink swirls form but do not overmix.