Description
Borani-beet salad-the Iranian way. In Persian cooking, cleaning take the place of lettuce or salad under sour sauce made from vinegar and vegetable oil. They are often served with bread. Sasanian Queen Brandot loved yogurt, and her chef prepared for her a variety of vegetable dishes from strained yogurt. These dishes now in her honor called "Nectar" and they are very popular in modern Iran. Let's try this salad with an interesting name, but several familiar taste.
Ingredients
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Beets
3 piece
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Yogurt
150 g
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Salt
-
Black pepper
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Mint
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Onion
1 piece
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Lemon juice
2 Tbsp
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Sumy
Cooking
Cooking time I have given without taking into account the cooking of the beets. So we'll need to... cooked beetroot, yoghurt and mint.
Chop the onion half rings and marinate it in lemon juice. To taste pour the sumac, it will provide additional acidity. Marinade for about 15 minutes.
Finely chop the mint.
Grate the beets, add the mint, black pepper and salt to taste. Then add yogurt, yogurt can replace sour cream.
When serving, sprinkle top with onions. We had the grilled trout and boiled potatoes and this salad is very well suited for this food. Help yourself! Bon appetit!
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