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Persian Beets


1 1/2 lbs small beets

2 shallots or small onions, sliced or minced

1 cup plain yogurt

1/4 cup heavy cream

1 Tb strong chicken or vegetable stock

1/4 cup fresh mint leaves, whole or coarsely chopped


1. Place the beets in a saucepan; cover with cold unsalted water. Heat slowly to boiling and reduce the heat. Simmer until barely tender, then drain under cold water. Remove the skins.

2. Leave beets whole if they are small, or cut into wedges if they are larger. Pat dry and place in a serving dish. Sprinkle with the shallots or onions.

3. Beat the yogurt and cream in a small bowl. Beat in the stock until smooth, adding salt to taste. Spoon the sauce over the beets and decorate with mint leaves.

This combination of beets, yogurt, cream, and fresh mint is irresistible!

Serves 4 as a side dish, or 2 as a main course.