Roasted Beet and Yogurt Coulis

By Jennifer Clair
Makes: 1 Cup

This makes both an excellent topping for warm or cold poached salmon or cod, and a vibrant and flavorful dip for raw vegetables such as endive spears, celery, and cucumbers, and blanched cauliflower, broccoli, or snap peas.



  • Tightly wrap the beet pieces in a packet of aluminum foil, keeping them in a single layer (important for quick, even roasting).
  • Roast on a baking sheet until very tender, about 1 hour.
  • Set aside to cool slightly before rubbing off the skins.
  • Cut beets into 1-inch pieces.
  • In a blender, combine the roasted beets, yogurt, oil, horseradish or capers, lemon juice, and dill.
  • Blend until smooth, about 1 minute, adding up to ¼ cup of water if necessary to puree smoothly.
  • Season to taste with salt and pepper and more vinegar (if needed to sharpen the flavors.


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