Borani-Ye Choghandar

• 2 each garlic cloves
• 1 cup yogurt, plain
• 1 teaspoon mint leaves dill or, cilantro, chopped, optional
• 1 pound beets stems trimmed, or 1 lb canned, drained, diced
• 1 x water
• 2 tablespoons butter
• 1 large onions chopped

1. Crush garlic cloves.
2. In small bowl combine garlic and yogurt.
3. Cover and refrigerate 1 hour.
4. If using fresh beets, place in pan of cold water to cover and bring to boil.
5. Simmer until tender enough to be pierced through by fork, 30 to 60 minutes, depending on size.
6. Drain and rinse until cold running water until cool enough to handle.
7. Slip off peels and trim remaining greens.
8. Dice.
9. Saute onion in butter until golden brown.
10. In bowl mix onions with beets and yogurt.
11. Makes 8 servings.

garlic, yogurt, mint leaves dill, beets stems, water, butter, onions

Taken from recipeland.com/recipe/v/borani-ye-choghandar-5674 (may not work)