Full disclosure. I don’t like beets. This is coming from someone whose mother LOVES them and can’t believe her own daughter does not hold them in the same regard. (hi mom)
I know beets are full of iron and other important nutrients, but still, no thanks.
Tried them in salads (not a fan), with goat’s cheese (still no), and juiced (this is acceptable as long as there are other ingredients). Don’t know what it is about me and beets. I pretty much eat everything, but beets………I just have to pass, thanks. However, I have an open-mind and am willing to try new things in the name of good food and good nutrition.
Which brings us to this recipe.
I LOVE tzatziki. I use it for dressing, served on lamb, and as a dip with veggies. So this recipe intrigued me.
As of this writing, I’m attending the Food & Nutrition Conference & Expo put on by the Academy of Nutrition & Dietetics every year. It’s where dietitian nutritionists from around the world gather for four days to learn about the latest science when it comes to food and nutrition, and see hundreds of exhibitors showcasing their latest new products.
And we get to eat. A LOT.
Thankfully we have to walk A LOT to get to and from different areas of the expo or all those tasty food samples could really add up.
One food sample I initially walked past involved this very recipe at the Chobani booth. (their booth was amazingly gorgeous, by the way)
What they were serving looked so pretty, but then I saw the word “beet.” I thought, “no thanks” and kept walking. However, my curiosity got the best of me and I went back to try it.
So glad I did! The flavor is so crisp and clean (not too “beety” for me) and different from all the protein bars I’d just sampled. 🙂
What I tasted was slightly tangy from the Greek yogurt and full of fresh flavor from the different herbs they used. On the expo floor, they served it with pita chips, but I agree with their recommendation to serve with cucumber slices. That way you get more fiber, water, vitamins and minerals.
Just don’t sneak any beets on my salad when I’m not looking, and no body gets hurt.
Recipe by Chobani
- 1 cup Chobani non-fat plain Greek yogurt
- 3 medium beets, washed, and trimmed (or buy prepared beets sold in refrigerated produce area)
- 2 Tbsp extra virgin olive oil, divided
- 3 sprigs fresh thyme
- 1 1/2 Tbsp freshly chopped dill
- 2 Tbsp freshly chopped mint
- 3 Tbsp freshly chopped chives
- Kosher salt and fresh black ground pepper, to taste
- Pita chips or cucumber slices, for serving
- Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.
- Season beets with 1 tbsp of olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool. (or use prepared beets and skip this step.)
- Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.
- Combine strained Chobani, beets, remaining 1 tbsp olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.
- Serve with pita chips or with cucumber slices.
Recipe by Chobani
Caitlin Russell MS RDN LD
(I have no affiliate relationship with Chobani or Arden’s Garden.)