Friday, 29 June 2012

Beets with yogurt


The yogurt nicely balances the sweetness of the beets in this salad.  The last time we made it, we replaced the garlic clove with scapes and the lemon juice with lime juice.  This recipe is adapted from New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran by Jila Dana-Haeri and Shahrzad Ghorashian.