Recipe - Borani Esfanaj (Spinach-Yogurt Salad Or Dip)

2 Garlic cloves
1 cup Plain yogurt
1 teaspoon Chopped mint, dill or
cilantro (opt)
1 pound Beets, stems trimmed
OR
1 pound Drained canned minced beets
Water
2 tablespoon Butter
1 lg Onion, chopped

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 3060
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.

Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip