Yogurt & beet salad in the persian manner
Indulge in the delightful fusion of creamy yogurt and earthy beets in this Persian-inspired salad. A balance of flavors that will tantalize your taste buds!
Ingredients:
- 2 medium-sized beets, peeled and sliced thin, about 1/8 of an inch
- 3 splashes good olive oil
- 2 cups drained yogurt—or make life simpler by purchasing thick Greek yoghurt or labneh from a Middle Eastern store
- 1 tablespoon fresh chopped mint (more to taste)
- 1 pinch Sea salt
Instructions:
- Preheat the oven to 375° F.
- While waiting, peel and cut your beets into slices that are about 1/8th of an inch thick (similar to the thickness of 2 quarters). [Editor's tip: Using a mandoline slicer can help with this process!]
- Cover a roasting pan with foil, place the beets on it (they can overlap), drizzle with olive oil, and roast in the oven for around 30 to 35 minutes. Check for doneness after 25 minutes, and stir them around.
- Let the beets cool for 10 to 15 minutes.
- Divide the thick yogurt onto 4 plates in a circular shape and place the cooled beets on top. Sprinkle with fresh mint and salt. Drizzle some olive oil over them and serve with crusty bread (or lavash, if available) as an appetizer.
- We recommend enjoying this appetizer with a Pinot Noir from Oregon.
Summary:
- Calories: 550 kcal
- Fat: 32 g
- Protein: 44 g
- Carbs: 28 g
- Potassium: 293 mg
- Magnesium: 23 mg