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.

EatingWell - - FRESH -

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).

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