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Wonderful mezze: Yogurt with Beets from The New Persian Kitchen

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Joined: Jan 11, 2007

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Posted to Thread #26171 at 5:00 am on Jun 11, 2014

My cooking group covered The New Persian Kitchen and this was one of my favorite dishes. Serve with a flat bread -- pita, etc.

Yogurt with Beets
From The New Persian Kitchen
Serves 6

This luminous fuchsia yogurt is traditionally made with cooked beets but we'll save a step: the raw beets called for here soften and mellow in the acid of the yogurt, especially if allowed to marinate for an hour before serving. A grater attachment on your food processor will make this recipe even easier, and will save your hands from staining. The natural oils in your skin will awaken the flavor of the dried mint, so rub it between your palms as you add it to the yogurt.

1/2 clove garlic, minced
1 tablespoon plus 1 teaspoon dried mint
3 tablespoons extra-virgin olive oil
1 small red beet, peeled and grated (about 1 cup)
Sea salt
2 cups thick Greek-style yogurt
Freshly ground black pepper

In a bowl, combine the garlic, 1 tablespoon of the mint, 2 tablespoons of the olive oil, the beets, and 1 teaspoon salt. Set aside to marinate for 5 minutes.

Fold in the yogurt and season with salt and pepper. Cover and let rest for at least 1 hour or up to 24 hours, in the refrigerator. Transfer to a serving bowl. Spoon the remaining 1 tablespoon oil over the yogurt and scatter the remaining 1 teaspoon mint over the top, and serve.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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