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yogurt with beets (borani chogondar)

www.eatingwell.com
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Total: 1 hours, 10 minutes

Ingredients

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.

Step 3

Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.

Step 4

Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.