Beet — the queen of healthy food. Rich in antioxidants, anti-inflammatory, and heart healthy among million other things. But not a single soul can disagree that the one thing beet is not is tasty!
The norm in healthy food culture is the sacrifice of taste. Salt has become their enemy! I can still understand giving up sugar, but unless you have read Pablo Neruda, there is no reason for you to forgo salt.
Like most healthy foods, beets are thought to be eaten distastefully and with agony, as though it is medicine. Like eating healthy is not about eating in moderation but rather a process of punishing your tongue and soul. But what’s the point of living a long healthy life, if life becomes a dreadful stretch of eating tasteless food?
I share this recipe to break the misunderstanding that unless something is painful, hard, or otherwise promises martyrdom, it is not taken as a serious endeavor. An attempt to discourage the celebration around this martyrdom. Why can’t a joyful life be take just as seriously?
This recipe I am sharing today is an attempt at living a healthy life without leaning too much towards renunciation. Plus the complexity of the flavors of this dish will not cause a lack of seriousness in your life choices.
I can’t guarantee the same outlook for the stain in your finger.
Let’s get on with the recipe, shall we?
The dish is made with shredded roasted beets—laboo, mixed with yogurt, or mast in Persian. This recipe comes from a friend's grandmother who migrated to Houston in her twenties after her father arranged her marriage to a man studying at Rice. She recommends using a mix of yogurt and cottage cheese for added body. Traditionally, walnuts are mixed in, but she prefers a 1:1 ratio of walnuts and pistachios, finished with a drizzle of honey.
Ingredients for 2 serving
1 medium size beet root 1/2 cup yogurt 1/4 cup cottage cheese 5-7 walnuts 5-7 shelled pistachios 1 tsp honey, or to taste
Roasting the beets
Start by preheating the oven to 400 F. Give the beets a good scrub. Dry and wrap the cleaned beets in foil completely. Once wrapped completely, place them on a baking sheet, and push the futuristic orbs into a warm hour nap in a preheated 400F oven.
Once they are done, mine took around 90 mins, take them out and let them cool before you skin them. take you time to appreciate the pool of sticky blood that has collected under the orbs.
Patience is not one of my virtues. I de-robe them from their tin man costume almost immediately, and rip scratch off their now tender and flakey skin.
Cut or grate the beets into pieces and keep aside.
In a plate, mix yogurt and cottage cheese with a dash of salt, and mix until smooth. cottage cheese will mostly hold on to its curds, so don’t be alarmed.