Advance Warning #496K.3829.122-C of the coming Apocalypse:

M

marilynfl

Moderator
You can forget about waiting for "blood and fire and pillars of smoke. The Sun shall be turned into darkness, and the Moon into blood."

I just paid MORE for conventional beets at Winn/Dixie ($4.99) than organic beets at Whole Foods ($2.99).

I'm certain the Four Horsemen (the real Hell's Angels motorcycle gang) were waiting out in the parking lot.

 
While I'm waiting for the plagues and pestilence, I tried the raw beet mezze from Traca: Winner!

The only change I would suggest is this: the author says you can use the grater on your food processor, which is what I did. But that ends up with long 1-2" strands of raw beets. I looked back at the photo and knew that wasn't going to work so I put the blade in after grating and gave it a few pulses.

Perfect.

Thanks Traca.

Oh, and I'm roasting a few of the beets so I'm going to try a roasted version later.

http://eat.at/swap/forum1/226547_Wonderful_mezze_Yogurt_with_Beets_from_The_New_Persian_Kitchen

 
YAY! So glad you liked it. Refreshing, isn't it? Can't wait to hear how the

roasted version turns out!

 
Here are the "raw versus roasted" results: Raw wins by "ease" factor.

This morning I whipped up a 1/4 batch (1/4 C raw beet + 1/2 C yogurt) to take to lunch with friends as a treat. Meanwhile I roasted other beets for 75 minutes (350 degrees covered until easily pierced) to test later on.

I just got back and whipped up the roasted batch. I left this version as "grated" without the extra pulse to break down the shreads.

Then I mixed up a batch of raw with the remainer of this morning's grating. They taste almost identical. No additonal "meatiness" from the roasting step. I think the tang of the yogurt might interfere with that because a slice of roasted beet tasted great. (I see beet salad in my future.)

If I had to choose, I'd just do the raw and only have an hour to wait & serve. Otherwise, you're roasting for over an hour, then have to wait until it cools and then STILL wait for an hour for the flavors to blend. And they do need time to blend and soften the dried mint.

Here are the two versions side by side. The one on the left is raw; the one on the right is roasted/grated beets. The color is OFF on the raw because I just mixed up the remaining raw grated beets from this morning and they had already started to dry out. The color will be identical to the roasted if mixed when moist. I also didn't notice the longer shreds being as much of a problem as I thought this morning, but the peeled roasted beet was much smaller going through the food processor grater, so that may be why.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/014.jpg~original

(Hey Barb in VA, notice that beautiful wooden board?)

 
Thanks Marilyn, I had copied this recipe too. I will go to Whole Foods on my way in tomorrow..

and get the beets to give it a try. Can't wait!

PS-love your cutting board, LOL!!!

 
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