Description
Yogurt with Beets (Borani Chogondar) is a stunning Middle Eastern dish that beautifully combines the earthy sweetness of roasted beets with the creamy tang of full-fat yogurt. This vibrant, visually appealing recipe is perfect for any occasion, from festive gatherings to casual dinners. With its delightful flavor and easy preparation, it’s sure to impress your family and friends while also being a nutritious addition to your meals.
Ingredients
Scale
- 2 medium-sized fresh beets
- 1 cup plain full-fat yogurt
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until fork-tender.
- While the beets are roasting, mix together the yogurt, minced garlic, lemon juice, salt, and pepper in a bowl. Stir until well combined and set aside.
- After roasting, unwrap the beets carefully and let them cool slightly. Peel off the skins and chop them into bite-sized pieces.
- On a serving platter or individual bowls, layer the chopped beets artistically. Drizzle generously with the garlic yogurt sauce over them.
- Finish by drizzling olive oil over your creation and adding additional salt and pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 180
- Sugar: 8g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg