Description
Yogurt with Beets, or Borani Chogondar, is a colorful Afghan dish that combines creamy yogurt and roasted beets for a delightful flavor experience. This nutritious recipe is perfect as a side or as a standalone snack. The vibrant colors and delicious taste make it an eye-catching addition to any meal, whether served at gatherings or enjoyed during a cozy night in. With simple ingredients and easy preparation, you’ll impress your guests with this wholesome delight.
Ingredients
Scale
- 3 medium-sized beets (about 450g)
- 1 cup plain full-fat yogurt (240g)
- 2 cloves garlic, minced
- 2 tsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Fresh dill or mint for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 1 hour until tender.
- Allow the roasted beets to cool for 10 minutes, then peel off the skins.
- Dice the beets into small cubes and combine them in a bowl with yogurt, minced garlic, olive oil, and lemon juice.
- Mix until well combined for a colorful presentation.
- Transfer to a serving bowl and garnish with fresh dill or mint before serving chilled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Afghan
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg