Shayma, of Spice Soon, writes in Food52: This is a recipe which originates from Iran. It is called Borani-e-labu (labu
are cooked beets, usually in a yogurt or vinegar sauce, in Farsi). Source: https://food52.com/recipes/3392-yogurt-and-beet-salad-in-the-persian-manner
# servings
Ingredients
- 2 medium-sized beets, peeled and sliced thin, about 1/8 of an inch
- 3 splashes good olive oil
- 2 cups drained yogurt—or make life simpler by purchasing thick Greek yoghurt or labneh from a Middle Eastern store
- 1 tablespoon fresh chopped mint (more to taste)
- 1 pinch Sea salt
Directions
- Heat oven to 375° F.
- Meanwhile, peel and slice beets, approximately 1/8th of an inch of thickness (about the thickness of 2 quarters).
- Line roasting pan with foil, and add beets, douse with olive oil, and let them roast for approximately 30 to 35 minutes. Check after first 25 minutes for doneness, and give them a stir.
- Allow beets to cool for 10 to 15 minutes.
- On 4 plates, slather spoonfuls of the thick yogurt in a circular pattern and arrange cooled beets on top.
- Sprinkle with fresh mint and salt. Drizzle olive oil on top and serve with crusty bread (or lavash, if you can find it) as a first course.