Beets don't have to take a long time to cook. The fennel and yogurt in this recipe are a great complement to the flavor of beets making it a great addition to your Healthiest Way of Eating.
Prep and Cook Time: 20 minutes
Ingredients:
4 small whole beets, cut into quarters
Sauce
½ cup plain nonfat yogurt
1 TBS dijon mustard
3 medium cloves garlic, pressed
1 tsp fennel seed
1 tsp fresh lemon juice
2 TBS ground sunflower seeds
2 TBS olive oil
salt & pepper to taste
Directions:
Fill the bottom of a steamer with 2 inches of water.
While the water is coming to a boil, wash beets, leaving 2 inches of tap root and 1 inch of the stem on the beets. Cut beets into quarters. Do not peel.
Steam covered for 15 minutes. Beets are cooked when you can easily insert a fork or the tip of a knife into the beet. Although some of their colorful phytonutrients are lost to the steaming water, there is plenty of color and nutrients left in the beets.
While beets are cooking, press or chop garlic and let sit for 5 minutes to bring out their health-promoting properties.
After garlic has sat for 5 minutes, put all sauce ingredients except olive oil in blender. While blending drizzle olive oil slowly to emulsify.
Set beets aside to cool enough to handle.
Peel, and cut beets into bite size pieces. Toss beets with dressing and serve.