Creamy pink sauce with yogurt and beets 💕
This is a sauce I used to make on my food truck. It has won over many a beet hater. It's creamy, savory, and such a beautiful color! You can use it for so many things- dips, sandwich spread, salad dressing - you can even just eat it like a cold soup!
In Farsi, this is called mast-o-laboo (which translates to yogurt and beets). I've been eating this since I was a kid. I hope you enjoy it as much as I do!
*A note about beets: don't waste those leafy green tops! They're good for you and taste good too. Use them like you would any other dark leafy green. I like to sauté them in some oil with a little salt or chop them up and add them to soups.
BEET YOGURT SAUCE
Makes about 1 c. sauce
INGREDIENTS:
1 c yogurt
1 medium or 2 small red beets
1 tbsp extra virgin olive oil
1 tsp kosher salt, or to taste
DIRECTIONS:
Preheat oven to 425 F.
Wash and trim beets. Wrap in foil and place on a baking sheet.
Bake for about an hour or until cooked through (test by piercing with a knife. If it goes through easily, it's ready). Set aside to cool off.
Once beets are cool enough to handle, peel and roughly chop.
In a food processor, combine the yogurt, chopped beets, olive oil, and salt.
Blend until smooth.
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