Persian · Side

Persian Beetroot and Yoghurt Salad

Name: Persian Beetroot and Yoghurt Salad
Total time: 52 min
Yield: Serves 6
Cuisine: Persian
Ingredients: 3 cooked beetroot, peeled, cut into 1 cm cubes; 500 g thick strained yoghurt; salt, to taste; black pepper, to taste; 1 tsp vinegar, or lemon juice, only if needed; 1 tbsp mint, finely chopped; 1 tsp dried mint, for garnish

Cubes of tender beetroot stirred through thick yoghurt with fresh mint until the whole bowl turns a vivid magenta. Chill it well and serve with flatbread for scooping.

YieldServes 6
Hands-on15 min
Total52 min
Difficulty

Ingredients

3cooked beetroot, peeled, cut into 1 cm cubes
500 gthick strained yoghurt
to tastesalt
to tasteblack pepper
1 tspvinegar, or lemon juice, only if neededoptional
1 tbspmint, finely chopped
1 tspdried mint, for garnishoptional

Diet

Vegetarian (lacto-ovo)
Pescatarian

Contains

Dairy
Beetroot
Mint
Black and white pepper
Lactose
FODMAPs (any)

Taste

Sweet
Sour / bright
Salty
Richness / fat
Herbal / fresh

Texture

Creamy

Season

Any season

Occasion

Entertaining

Effort

Under 20 min active
30–60 min total
Difficulty 1
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: low
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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