Ingredients
- 5 beets with skin
- 250 g Greek yogurt
- 30 g roughly chopped mint + for decoration
- 1.5 teaspoon(s) lightly toasted cumin seeds
- 3/4 teaspoon(s) of salt
- 1/2 teaspoon(s) black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoon(s) extra virgin olive oil
-
tarragon leaves for decoration (optional)
Preparation
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Preheat the oven to 180°C.
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Place the beets in a deep baking dish, add 75 cl of water.
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Bake for 1 hour, or until the beets can be easily pierced with the tines of a fork. Take them out of the oven and let them cool.
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Peel the beets, then cut them into 1 cm cubes. Put all the ingredients in a salad bowl, except the olive oil and tarragon leaves. Mix well.
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Transfer everything to a serving bowl. Drizzle with olive oil, then sprinkle with mint or tarragon leaves. Serve with Persian flatbread (lavash).
