Mast-o-Laboo (Beet Yogurt)

made it | 1 reviews | photos

Recipe by: Soheila

"This beet yogurt has an amazing color with a wonderful taste. I like beet yogurt as a side or by cooking beets a little sweeter as a dessert. This is called 'Mast-o-laboo' in Persian cuisine."

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1 h 55 m servings 19 cals

Original recipe yields 12 servings (1 1/2 cups)

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1 pinch white sugar, or to taste
2 beets, peeled

1 cup plain yogurt
1 pinch salt
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Directions

Prep
10 m
Cook
45 m
Ready In
1 h 55 m

Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
Stir beets into yogurt in a bowl; season with salt.

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Footnotes

Cook's Note:
For better taste, cover dip and chill at least 2 hours to let flavors meld.
Editor's Note:
Nutrition data for this recipe includes the full amount of the cooked beet. The actual amount of beet consumed will vary.