Yogurt with Beets (Borani Chogondar)
ACTIVE: 10 min TOTAL: 1 hr 10 min TO MAKE AHEAD: Prepare through Step 3 and refrigerate for up to 3 days.
Borani can be made with anything from spinach to eggplant to carrots. This version gets its shockingly pink color from grated beets. Make it ahead—the longer it sits, the better it tastes.
1 medium red beet
3 tablespoons extra-virgin olive oil, divided 1 tablespoon dried mint plus 1 teaspoon, divided
1 teaspoon minced garlic
3/4 teaspoon salt
2 cups whole-milk plain Greek yogurt
1/2 teaspoon ground pepper
1. Preheat oven to 425°F.
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. 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. 4. Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.
MAKES: 3 cups (2-Tbsp. serving)
CAL 40 / FAT 3G (SAT 1G) / CHOL 3MG / CARBS 2G / TOTAL SUGARS 1G (ADDED 0G) / PROTEIN 2G /
FIBER 0G / SODIUM 86MG / POTASSIUM 56MG.
Like its cousins tzatziki and raita, borani (left& above) is a condiment made with yogurt and vegetables meant to accompany a meal. Though not authentic, it would be delicious wrapped up with the liver kebabs (right).