Omid Roustaei, The Caspian Chef
Yogurt with beets
whole fat yogurt
red wine vinegar
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.
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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