Submitted by Kathryn W.
4 medium beets, scrubbed and leaf stems trimmed to 1 inch
5 potatoes, peeled and cubed
1/2 cup minced red onions or scallions
1 cup nonfat yogurt
1/4 cup chopped fresh dill
2 teaspoons cider vinegar
2 small dill pickles, chopped (about 1/2 cup)
salt and ground black pepper to taste
Recipe also has two optional ingredients that I have never used:
2 teaspoons prepared horseradish (optional)
1 teaspoon sugar (optional)
In covered pot, boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool.
When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces. In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar. Add salt and pepper to taste and chill or at least 30 minutes.
Taken from Moosewood Restaurant Low-Fat Favorites
Submitted by Emily
makes about 4 cups
- a few large handfuls of radish greens (about 12 oz or so)
- 2-3 Tablespoons butter
- 3 medium potatoes, peeled and quartered
- chicken or vegetable stock (about 3 cups)
- sour cream (for serving)
Submitted by Jen
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.
Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.