Serves 4 as a side dish
We serve these beets on a bed of garlic-honey yogurt, but they are also fabulous on their own, tossed with pasta, or made into a bruschetta on wood-grilled bread spread with ricotta. If your beets come with their tops, roughly chop the greens and stir them in at the end of cooking.
1 cup Greek yogurt
1 tablespoon honey
1 clove garlic, minced
1 pound beets, peeled and cut into wedges or quarters, depending on size
2 tablespoons olive oil or butter
Zest and juice of 1 orange
1 tablespoon honey (try a floral honey like raspberry flower honey)
Salt and pepper to taste
¼ cup toasted, chopped pistachios
In a small bowl, stir together the yogurt, honey, and garlic. Set aside.
In a large skillet, combine vegetables, oil, honey, a pinch of salt, and 1 cup water. Bring to a simmer, cover and cook until beets are tender. This will take about 15–20 minutes, depending on the age and size of the beets.
When the beets are tender (they can be easily pierced with a fork, but shouldn’t be falling apart) remove the cover and add the orange juice and zest. Raise the heat to medium-high and cook until the beets are just starting to brown and are shiny and glazed.
Spread yogurt across the bottom of a serving platter or 4 individual plates. Top with the beets and then with the pistachios.