Beets with Orange Yogurt Sauce
Utensils: 3 at. sauce pan and cover
- 1 pound small beets, scrubbed
- ½ cup water
- ¼ cup cider vinegar
- 1 tablespoon grated orange zest
- 2 teaspoons honey
- ⅛ teaspoon ground mace
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt, optional
- Freshly ground pepper
- ¼ cup plain low-fat yogurt
- 1 tablespoons fresh orange juice
In sauce pan over medium heat, combine beets and water. Cover; cook until water seal forms and cover spins easily. Reduce heat to low and cook 50 minutes to 1 hour, until beets are tender. Drain; cool until able to handle. Peel and dice beets; return to sauce pan.
In small bowl, combine vinegar, orange zest, homey, mace, cloves, salt and pepper; pour over beets and toss to combine. Place pan over low heat; cover. Cook until heated through, about 3 minutes. Transfer to serving bowl.
In small bowl, combine yogurt and orange juice; spoon over beets. Serve at once.