Yogurt And Beet Salad In The Persian Manner

1. 1

   Pre-heat your oven to 375u00b0 F.

2. 2

   In the meanwhile, peel and slice your beets, approximately 1/8th of an inch of thickness (about the thickness of 2 quarters). [Editor's note: Using a mandoline slicer would make this easy!]

3. 3

   Line roasting pan with foil, add beets (it's okay if they overlap), douse with olive oil, and let them roast for approximately 30 to 35 minutes. Check after first 25 minutes for doneness, and give them a stir.

4. 4

   Allow beets to cool for 10 to 15 minutes.

5. 5

   On 4 plates, slather spoonfuls of the thick yogurt in a circular pattern and arrange cooled beets on top. Sprinkle with fresh mint and salt. Drizzle olive oil on top and serve with crusty bread (or lavash, if you can find it) as a first course.

6. 6

   A Pinot Noir from Oregon is one of our faves with this appetizer.

No nutritional information available.

No additional tips available.