Ingredients:12 ounces small beets, with greens - 3 tablespoons olive oil, divided - 1 small onion, thinly sliced - to taste salt & black pepper - 4 ounces - plus 1 tablespoon Greek Yogurt - 4 cloves garlic, minced -divided - 8 leaves fresh mint, chopped or chiffonade - 1 tablespoon fresh lemon juice - 8 ounces ground lamb, drained - 1 tablespoon fresh cilantro, chopped finely - 1 tablespoon Greek yogurt - 1 1/2 teaspoon spice blend
1. Please read the entire recipe card before beginning.
2. Preheat oven to 375 degrees. Remove stems and leaves from the beets, and reserve. Toss the beets with 1 tablespoon olive oil, salt, and pepper.
3. Line a heavy baking or roasting pan with foil, and place beets in a single layer in the center. Wrap snugly in the foil, sealing as best as possible. Roast until beets are fork tender (pierced with little-to-no resistance). Unwrap and allow to cool slightly while you prepare the rest of the meal.
4. While the beets are roasting, combine lamb, cilantro, 1 tablespoon yogurt (cumin, coriander, turmeric,) or spice blend, half the garlic, salt and pepper in a mixing bowl. Shape into 6 oblong cylinders, pressing together to make them smooth and well -formed.
5. Let the shaped kofta stand while you prepare the sauce, and beet greens, at least 10 minutes.
6. In a small bowl, mix together 4 ounces yogurt, half the garlic, mint, and lemon juice. Set aside
7. Wash, and chop the beet leaves & stems. Make sure to cut the stems across the grain, and no longer than 1/2 inch.
8. Heat a large sauté pan over medium-high heat. Coat pan with 1 tablespoon of the olive oil. Add the onions and cook while stirring until they begin to become translucent. Add the greens & stems, cook for 5-7 minutes more, or until the greens are fully wilted and stems are tender. Set aside.
9. Add kofta to pan and cook while turning occasionally to brown on all sides; for about 10 minutes or until done.
10. While kofta is browing, carefully remove the skins from the roasted beets. Rubber gloves or paper towels will help to insulate the heat, and keep your hands from turning pink. Slice or dice the beets. If they’ve been cooked to fully tender, you can easily slice or dice them with a butter knife on a plate, to prevent staining your cutting board.