Yogurt with Beets (Borani Chogondar)

Name: Yogurt with Beets (Borani Chogondar)
Total time: 1 min
Ingredients: 1 medium red beet; 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon dried mint plus 1 teaspoon, divided; 1 teaspoon minced garlic; ¾ teaspoon salt; 2 cups whole-milk plain Greek yogurt; ½ teaspoon ground pepper

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Total: 1 hours, 10 minutes

Author : Louisa Shafia

Ingredients

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1 medium red beet3 tablespoons extra-virgin olive oil, divided1 tablespoon dried mint plus 1 teaspoon, divided1 teaspoon minced garlic¾ teaspoon salt2 cups whole-milk plain Greek yogurt½ teaspoon ground pepper

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.

Step 3

Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.

Step 4

Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.