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Mist-o-Laboo, Persian Beet Yogurt

Mast-o-Laboo, Persian Beet Yogurt

A versatile yogurt yogurt sauce that could be used as a dip, a salad dressing, or as a schmear on a cracker or flatbread. The possibilities are endless.

Course Sauces/Salad Dressing
Cuisine Persian
Servings 2 cups
Author Samin Nosrat (Salt Fat Acid Heat)


  • 3 to 4 medium red or golden beets, trimmed
  • 1-½ cups plain yogurt
  • 2 tbsp finely chopped frech mint
  • Optional: 1 tsp. finely chopped fresh tarragon
  • 2 tbsp extra-virgin olive oil
  • salt
  • 1 to 2 tsp red wine vinegar
  • Optional: Nigella (black cumin) seeds for garnish


Roast and peel the beets. Allow to cool.

  1. Preheat the oven to 425 degrees F.

  2. Rinse and clean the beets and trim tops and ends.

  3. Place the beets in a baking dish in a single layer and fill the pan with ¼ inch water - just enough to create steam in the pan without simmering the beets. Lay a piece of parchment paper over the beets and cover the dish tightly with foil. Roast for an hour, or until completely tender when pierced with a paring knife.

  4. Let the beets cool just enough so you can handle them, and then peel by rubbing with a paper towel. The skins will slip right off.

    Roast and peel the beets. Allow to cool.

Mast-o-Labvoo, Persian Beet Yogurt

  1. Coarsely grate the roased beets and stir into the yogurt.

    Roast and peel the beets. Allow to cool.
  2. Add the mint, tarragon, if using, olive oil, salt, and 1 teaspoon red wine vinegar. Stir and taste. Adjust salt and acid as needed.

    Roast and peel the beets. Allow to cool.
  3. Chill until serving. If desired, garnish with nigella seeds before serving.

    Roast and peel the beets. Allow to cool.
  4. Cover and refrigerate leftovers for up to 3 days.

    Mist-o-Laboo, Persian Beet Yogurt