Pickled Beets

Rub cooked beets with paper towels to easily remove skin.

Yield: Makes 6 servings

Ingredients

• 2  bunches fresh beets, trimmed
• 1 1/2  cups  cider vinegar
• 1/2  cup  water
• 1/4  cup  sugar
• 1  tablespoon  kosher salt
• 2  whole allspice berries
• 2  whole cloves
• 1  teaspoon  coriander seeds
• 1  bay leaf
• 1  cup  plain Greek yogurt
• 2  small garlic cloves, minced
• 1/4  teaspoon  salt
• Chopped fresh flat-leaf parsley
• Chopped fresh mint
• Fresh pomegranate seeds
• Olive oil

Preparation

Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.

Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.

Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.

Combine yogurt, garlic, and salt; cover and chill until ready to use.

Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.