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Beet Salad, Persian: Borani-e-Labu - pareve

Posted by : Schelly Dardashti 

Great PINK color

2 raw large beets
  or 1 16-oz. can of drained cooked beets
1 cup yoghurt
1 TB fresh mint

1. Steam raw beets until tender (hour or more), or cut cooked or canned 
beets into small cubes, place in bowl.
2. Add yoghurt, garnish with mint.

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