Think of them as a Chablis: rich and fruity in all the right ways. Whether or not you like serious wines, the orange-saffron yogurt should be your first go-to low-calorie dessert drink.
This simple and satisfying treat stands up beautifully on its own, or, of course, as a lovely side dish or dollop atop a savory salad.
Of course, you can make this recipe at a leisurely pace, but if you are pressed for time and only have half an hour to prepare the rest of the ingredients, then follow this.
Caramelized Beets With Orange-Saffron Yogurt
Serves: 4
Ingredients
- 4 beets
- 1 1/2 cups orange-saffron yogurt
Salt
- 8 fresh figs, split in half lengthwise
- 1 teaspoon orange-saffron syrup
-
1/4 cup grated Parmesan
Directions
- Put the beets in a medium-sized pot with enough water to cover the beets by an inch. Bring to a boil, then lower the heat to a simmer, and cook, covered, for 40 to 45 minutes, or until beets are tender.
- Let beets cool, then cut each beet into two-inch cubes.
- Place orange-saffron yogurt in a blender or food processor and process, until smooth. Season yogurt with salt.
- Put figs in a small baking dish. Put yogurt and orange-saffron syrup in a small bowl, and sprinkle over figs.
- Put cheeses in a small dish and sprinkle over both cheeses. Drizzle a bit of orange-saffron syrup over the cheeses.
- Divide between 4 dessert plates. Serve immediately.
- Adapted from Canning Your Own Yogurt, available in the spring 2019 issue of Cooks Illustrated.
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