in Middle East

Beetroot in yogurt and sour cream

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Ingredients for 6 servings:

  • 500 g beetroot (pre-cooked in a vacuum pack)
  • 1 pot of yogurt (150 g)
  • 100 g sour cream
  • n. B. Salt and pepper, freshly ground to taste
  • 1 bunch mint, fresh (alternatively 3-4 tsp dried)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious salad as a starter from Persia (Mast-o labu)

Cut the beetroot into small cubes and place in a salad bowl. Season with salt and pepper to taste. It’s best to overseason now, as the yogurt and sour cream will be added later. Fold in the yogurt and sour cream (or sour cream) just before serving. Wash the fresh mint, pat dry, finely chop, and sprinkle generously over the salad. Serve with warm flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Beetroot in yogurt and sour cream