Baked Beets with Yogurt and Chives

6 large beets
1 ½ cups plain yogurt
½ cup chopped chives
Salt and pepper to taste

Wrap each beet in aluminum foil. Bake at 425 degrees until tender, about 1 hour. Let stand until cool enough to handle. While beets cool, combine remaining ingredients. Unwrap beets; with fingers and paring knife, slip off skins and trim. Mash or cut in half. Serve with yogurt mixture. Six servings.

Roots: The Underground Cookbook

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