Beet and yogurt salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked beets, peeled and grated |
| 2 | cups | Yoghurt |
Directions
MOST O LABOO Housewives in Teheran often buy cooked beets from vendors who hawk their wares. The beets are purchased in quantity and stored in the refrigerator to be used when wanted in salads, soups, or traditional dishes.
1. Mix the beets and yoghurt together. Refrigerate.
Serve cold or at room temperature as a snack or as a salad with dairy dishes. Serves 4.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. Shared by: Dave Pileggi