Here’s an adaptation of a Pomptonian recipe offered at Princeton Public Schools. Beets can be used either raw or cooked. To cook, simmer whole beets in water until tender, then drain and cool before rubbing skins off. To cook beets atop the stove, simmer whole beets in water until tender, then drain and cool before rubbing skins off. Toppings to consider: toasted chopped walnuts, finely chopped dill. Source: https://www.freshfromzone7.com
5 servings
Ingredients
- ¾ cup diced cooked beets
- ¾ teaspoon extra virgin olive oil
- 1 clove garlic, minced
- ¾ teaspoon kosher salt
- 1¾ cup plain Greek yogurt
Directions
- Blend until smooth. Taste and adjust seasonings