Ingredients
3-4 beetroots
295ml plain yoghurt- dairy or soya
2 tablespoons fresh mint
2 tablespoons olive oil
1 to 2 teaspoons red wine vinegar
1 to 3 cloves garlic, minced.
Salt
Nigella or cumin seeds
Mast-o-Laboo (Persian Beetroot Yoghurt)
by Saoirse at LocavoreDirections
First, roast your beetroots whole. Preheat the oven to 220°C. Wash the beetroots and remove any stems or roots, but don't peel them. Place them in a single layer in a roasting tin, and add just a little water- enough to come up to about 5mm. This will create steam to help stop the beetroot from burning. Cover the pan tightly with foil, and roast for an hour, adding more water if needed.
Allow the beetroot to cool, then grate them. Mix the grated beetroot with the yoghurt, mint, olive oil, vinegar, and garlic. Salt to taste, then top with the seeds. Serve as a dip with pita chips or flat bread, or as a side salad with rice dishes.
This recipe is adapted from one in Salt, Acid, Heat by Samin Nosrat, a book I strongly recommend.
I love the variety and quality we get from our weekly delivery, and have found our food waste is greatly reduced by using Locavore's recipes to use up our well-stocked box of veg every week!
— Andy D, Lenzie
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