Beets

Beet puree with Greek yogurt

• 2 lbs. red beets (try to have them uniform in size)
• 1 cup Greek yogurt
• 1 tbsp. olive oil
• Salt and pepper

Preheat oven to 350F.  Put the beets in a shallow pan (I use foil lasagna pan), add ¼ cup water to the pan, cover with foil and bake until beets are done, which depends on their size.  They should be fork-tender.

Let the beets cool a little and peel.  The skin should come off easily.  Halve the beets and put in a food processor with the remaining ingredients.  Puree until smooth (could take 2 minutes).  Season and eat.

Beet, Faro and Fennel Salad

• 6 thinly sliced small beets of various colors
• 1 very thinly sliced fennel bulb
• ¼ cup finely chopped dill
• 1 cup cooked faro

Combine the ingredients. 

• ¼ cup mild olive oil
• 3 tbsp. lemon juice
• Salt and pepper

Combine the dressing well.  Toss and eat.

Beets with lemon dressing

• 2 lbs. small beets, scrubbed and trimmed
• 4 tbsp. olive oil, divided
• 2 tbsp. grated lemon zest
• 3 tbsp. fresh lemon juice
• ¼ cup shredded mint leaves
• ¼ cup chopped dill
• ¾ cup Greek yogurt
• Salt, pepper and ½ tsp. oregano

Preheat oven to 400F.  Drizzle beets with 2 tbsp. oil and bake until tender, 50 minutes. Peel off the skins and quarter the beets.  Toss with remaining ingredients.