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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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

19 calories; protein 1.3g; carbohydrates 2.8g; fat 0.3g; cholesterol 1.2mg; sodium 37.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2015
I love beets and enjoy Greek yogurt. Loved the combination Read More
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