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August 29, 2012 by Kellie Leave a Comment

Beets with Fennel Yogurt Sauce

Photo credit -little blue hen

Beets – a great liver cleanser.  Best to use raw, live yogurt.  If dairy is a problem try plain, coconut yogurt.  Fabulous introduction to beets for those that have only endured canned beets.

Ingredients:
4 small whole beets
½ cup plain 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 extra virgin olive oil
Salt & pepper to taste
1. Fill the bottom of the steamer with 2 inches of water.
2. Press garlic and let sit for 5 minutes.
3. Wash beets, leaving 2 inches of root and 1 inch of stem. Do not peel. Cut
into quarters.
4. Steam covered for 15 minutes. You should be able to easily insert a fork.
5. Put all dressing ingredients, except olive oil in blender. While blending
drizzle olive oil slowly to emulsify.
6. Set beets aside to cool enough to handle.
7. Peel, and cut beets into bite size pieces.
8. Toss beets with dressing, or drizzle dressing over top of beets. Garnish with
chopped fennel tops if desired. Serve.
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Filed Under: Recipes, Side Dish Tagged With: Beet, Fennel, Garlic, Lemon juice, Mustard (condiment), Olive oil, Pickled Beets, Yoghurt

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