Mast O Choghondar (Yogurt With Beets)
"A light summer side dish. A traditionsl Iranian recipe"
- Ready In:
- 1hr 15mins
- Ingredients:
- 2
- Serves:
-
4-6
ingredients
- 2 cups whole-milk plain yogurt
- 2 cups cubed beets
directions
- Roast 2 medium beets in oven at 350 degrees until beets are tender. Skin and cube.
- Add to yogurt, mix and chill.
- This sounds and looks weird, it is a bright pink. Even people who don't like beets will like this.
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RECIPE SUBMITTED BY
I love food and love to cook, thanks to my mother who loved to cook and taught me to appreciate it. What a gift!
But I went farther than that and love to explore food from all over the world. I have so many condiments and spices that my huge lazy susan is tipping over and I have spices etc in the back closet by the garage and in the basement.
My husband is Iranian. We both cook Iranian food, and Afghan food too as our adopted "family" here is Afghan.
I recently learned some great Ghanaian dishes from friends from there. And great Calabrese recipes from my closest friend.
I also design jewelry with the same passion that I cook.
