Borani Laboo
Yogurt with beets
Ingredients
- 2 medium beets
- 1 teaspoon salt
- 4-5 cups water
- 32 ounces whole fat yogurt
- 2 tablespoons red wine vinegar
- 4 sprigs fresh mint
- 1 teaspoon nigella seeds, optional
Instructions
- In a large sauce pan, cook the beets with salt and water for 60-90 minutes on medium heat, covered. Once cooked, remove from the heat and set aside.
- Once cooled, peel the beets and dice them into small 1/2 inch pieces. Alternatively, you can grate the beets.
- Toss the beets with red wine vinegar and set aside.
- Place the yogurt in a serving bowl and gently blend the beets into the yogurt. I prefer my yogurt to remain mostly white with bright red beet pieces, so I am careful not to over mix.
- Garnish the yogurt with mint leaves and nigella seeds.
- Serve with Persian flat breads.
Notes
Adjust the tartness by adding more vinegar or if you prefer a touch of sweetness, add a small amount of sugar to the beets.
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