Mast-o Laboo (Yogurt & Beet Dip)
I just got invited to a friend’s house for Sunday Night Football & dinner, and given that they raved about the Torshi they got last time, I feel inclined to bring along something special. I’ve got 15 minutes and looking through my half empty fridge, I see Greek yogurt and cooked beets. Behold!…..We’re in business. I have a beet dip in mind that is simple, healthy, delicious and visually pleasing. Think I got all my corners covered.
It is customary for Iranian street vendors to sell steaming hot boiled laboo (beets) during the winter, as a quick snack on the go. This is possibly the healthiest fast food I may know of. Actually, up until the time I left the country in 1997, there was very little packaged goods in the market and everybody snacked on fresh, locally grown, seasonal fruits and vegetables.
Okay enough talk, I need to hustle up.
Ingredients (serves 4):
- 2-3 med. beets, (cooked, peeled & cubed or coarsely shredded)
- 2 cups creamy yogurt (Greek,…)
- 0.5-1 Tbs sugar (to taste)
Time~ 5 min or 1hr ( if beets are uncooked)
( If the beets are uncooked: rub with a bit of oil. Wrap in aluminum foil and roast in oven @ 375 Fahrenheit for one hour or until a fork goes through. Allow to cool before peeling)
- In a med. sized bowl, mix the yogurt with sugar, then toss in the beets.
- Sparingly stir with a fork to create a pattern of colorful whirls in the yogurt.
If allowed to sit for a couple of hours, the magenta color permeates the mast (yogurt) even more.
Leave out the sugar for a more savory appetizer.
My friends used it as a dip with their chips. I had mine for dessert.