Shawandar Bil Leban (Beets with Yogurt and Mint)

Shawandar Bil Leban (Beets with Yogurt and Mint)

• 8 beets
• 4 cups cold water
• 2 cloves whole garlic
• 1 red onion, chopped
• 2 cups plain yogurt
• ¼ cup sour cream
• salt and pepper to taste
• ¼ cup fresh mint, chopped

Trim the beets of their greens and place them in a saucepan; cover with cold water and add garlic. Bring water to a boil; reduce heat and simmer until the beets are barely tender. Drain under cold water, reserving the stock; discard garlic, and remove the beet skins. Let cool to the touch. Cut beets into fourths and place in a serving dish. Sprinkle with chopped onion. Beat the yogurt and sour cream till smooth. Add 2–3 tsp. of the beet stock into the mixture; then pour in all the remaining stock. Flavor with bit of salt and pepper, and top with fresh mint. Cover and refrigerate for at least 1 hour before serving.
Yield: 8–12 servings