1/2 pound crisp green beans with the ends snipped
3 medium-size yellow beets, diced
1 teaspoon minced fresh tarragon
2 tablespoons chopped fresh parsley
5 ounces plain low-fat yogurt
1 tablespoon tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1 garlic clove, crushed
Salt and freshly ground pepper
In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately.
Recipe from Herbal Soups, Salads, Breads and Sweets.