Yoghurt And Beet Salad In The Persian Manner

Name: Yoghurt And Beet Salad In The Persian Manner
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums beets, peeled and sliced thin about 1/8 of an inch; 1 Tbsp fresh chopped mint; 473 milliliters drained yoghurt, or make life simpler by purchasing thick Greek yoghurt or labneh from a Middle Eastern store; 4 servings glugs of good olive oil; 4 servings sea salt

Yoghurt And Beet Salad In The Persian Manner is a gluten free, primal, and vegetarian side dish. One serving contains 201 calories, 11g of protein, and 14g of fat. This recipe serves 4. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up beets, mint, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pre-heat your oven to 375 F.

Equipment you will use

Oven

In the meanwhile, peel and slice your beets, approximately 1/8th of an inch of thickness (about the thickness of 2 quarters). [Editor's note: Using a mandoline slicer would make this easy!]

Ingredients you will need

Beet

Equipment you will use

Mandoline

Line roasting pan with foil, add beets (it's okay if they overlap), 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.

Ingredients you will need

Olive Oil