Garden Beet Yogurt

Chef Angel Begaye from TRACE restaurant is all about those beets and shares a recipe using them.

The recipe for garden beet yogurt that yields 12 servings is as follows:


Red Beet Puree 1 cup

Yogurt 3 cups


Beet Puree

-Wrap beets in foil

-Roast 6 beets in 350°F oven for approximately 1 1/2-2 hours until soft

-Allow to cool for 5 minutes, peel, and puree in blender

-Set aside, this may be done a day or two ahead

Beet Yogurt Mousse

-Bloom gelatin in ice cold water

-Cook sugar and water to 124° C/255° F

-Whip whites and the 1 oz sugar to medium peak

-Add cooked sugar to whites

-Add gelatin immediately while hot.

-Whip until cool

-Fold yogurt and beet puree together

-Fold yogurt mixture into cooled meringue

-Pipe into desired dish


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