Beets With Chive Cream

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Directions

Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Fall Entertaining Guide