Real beet and yogurt salad

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

MOST O LABOO

Housewives in Teheran often buy cooked beets from vendors who hawk
their wares. The beets are purchased in quantity and stored in the
refrigerator to be used when wanted in salads, soups, or traditional
dishes. 1 lb cooked beets, peeled and grated 2 cups yoghurt 1. Mix
the beets and yoghurt together. Refrigerate. Serve cold or at room
temperature as a snack or as a salad with dairy dishes. Serves 4.
Recipe: "Sephardic Cooking" by Copeland Mark ++ 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India ++ Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. Shared by: Dave
Pileggi

Submitted By SHARON STEVENS On 11-18-94