Persian Beet Yogurt Spread
Use this vibrant appetizer as a spread with warm pita and olives or as a side with roasted meats and fresh salads. It is bright red and luxuriously creamy. The flavors are sweet (beets) and tart (yogurt) and minty. The warm flavors of the beets and mint makes this satisfying however you to dish it up.
Gather up the ingredients:
3 to 4 red or golden beets, trimmed
1 1/2 cups plain whole yogurt or greek yogurt
2 tablespoons finely chopped fresh mint
Optional, 1 teaspoon finely chopped, fresh French tarragon
Salt
1 to 2 teaspoons red wine vinegar
Preheat your oven to 425 F. Place the beets in a baking dish with a 1/4 inch of water to create steam. Cover the dish tightly with foil. Roast the beets for an hour, until completely tender when pierced with a sharp knife. Check the beets half way through the cooking process to make sure the water hasn’t evaporated. Add more water if needed.
When the beets are roasted, remove them from the oven and let them cool to the point that you can handle them. Peel the beets by rubbing the skin off with your fingers or a paper towel. The skin should sluff off easily. Rinse the beets and allow them to cool.
If you don’t want to turn on the oven you can cook the beets on the stove top. Place the beets in a pot that will allow you to cover them with water. Cover the beets with water and place the pot on the burner. Bring the water to a boil before reducing the heat to a simmer. Simmer the beets until they are tender when pierced with a knife. Cooking time will vary between 20-40 minutes, depending on the size and freshness of the beets. Check them after 20 minutes and then again every 10 minutes until they are done. Once done, drain the hot water from the pan and fill it with cold water to let the beets cool. Once they are cool enough to handle, peel them by rubbing the skin away with your finders. The skin will easily rub off.
When the beets are cool, coarsely grate them and stir them into the yogurt. Add the mint and tarragon, oil, salt, and 1 teaspoon of red wine vinegar. Stir the concoction and taste. Adjust the salt and vinegar to taste. Chill the dip until you are ready to serve.
You can serve this as a spread with warm pita, and slices of cucumbers and sweet onions. Or serve it as a side with grilled meat or poultry. You can also just eat it with a spoon because it satisfies cravings for sweet and tart flavors.
Cover and refrigerate the leftovers for up to 4 days.