Beets with Orange Yogurt Sauce

Utensils: 3 at. sauce pan and cover

Serves 4

  • 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.


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