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Mast-o-Laboo (Beet Yogurt)


"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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  • Prep

  • Cook

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  1. 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.
  2. Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
  3. 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

Per Serving: 19 calories; 0.3 g fat; 2.8 g carbohydrates; 1.3 g protein; 1 mg cholesterol; 38 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I love beets, and enjoy Greek yogurt. Loved the combination~