Yogurt and Beet Salad in the Persian Manner

• Produce

  • 2 Beets, peeled and sliced thin, about 1/8 of an inch, medium-sized
  • 1 tbsp Mint, fresh

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 Glugs Olive oil, good

• Other

  • 2 cups Drained yogurt—or make life simpler by purchasing thick greek yoghurt or labneh from a middle eastern store

Found on food52.com

Description

Ingredients

• 2 medium-sized beets, peeled and sliced thin, about 1/8 of an inch
• Glugs of good olive oil
• 2 cups drained yogurt—or make life simpler by purchasing thick Greek yoghurt or labneh from a Middle Eastern store
• 1 to 2 tablespoons fresh chopped mint
• Sea salt

Directions

• Pre-heat your oven to 375° F.
• In the meanwhile, peel and slice your beets, approximately 1/8th of an inch of thickness (about the thickness of 2 quarters). [Editors note: Using a mandoline slicer would make this easy!]
• Line roasting pan with foil, add beets (its 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.
• 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.
• A Pinot Noir from Oregon is one of our faves with this appetizer.