BORANI CHOGONDAR

Beet and Yogurt Salad   4-S e r v i n g s   

 

AMOUNT                               I N G R E D I E N T_______________________

1 pound                                Beets, red or golden or both

1 tbsp                                    Mint, chopped

1 1/2 cups                              Drained yogurt (labana)

Add Vinegar and fresh lemon juice to taste (optional)

Fresh mint leaves for garnish

Add salt and pepper to taste

 

D I R E C T I O N S

 

  1.  Heat oven to 400◦F.
  2.  Wash and rinse beets, leaving on roots and little of the stems.
  3. Bake, covered with water and boil 30 to 40 minutes until beets can be easily sliced with a knife. After cooked leave out to Cool.
  4.  Peel and dice beats 1/2 inch
  5. Set aside 1/4 cup diced beets.  Mix the remainder with yogurt and salt to taste. Optional vinegar and lemon can sharpen the flavor.
  6. Mix together in mint; cover and let it cool.
  7. Garnish with remaining beets and mint leaves and serve cold.
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