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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


  • 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.
  • 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.
  • 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.