Beet Borani - Chunky Beet and Fresh Mint Dip (Iranian)

Adapted from a recipe published by Chatelaine in 2007.

Makes 2½ cups (625 ml)

1 cup (250 ml) Balkan-style plain yoghurt  

2 large beets

1 green onion

1 small bunch mint

2 tablespoons (30 ml) freshly squeezed lemon juice

Generous pinches of salt and pepper

• Line a sieve with cheesecloth or a new reusable kitchen cloth. (First rinse with water and then squeeze out as much liquid as possible.) 
• Place sieve over a bowl and scrape yoghurt on top of cloth. Lightly cover and leave at room temperature for at least 2 hours or cover with plastic wrap and refrigerate overnight. The longer you let the yoghurt drain, the thicker the yoghurt cheese will be. 
• Discard liquid in bowl. Yoghurt cheese should measure about ½ cup (125 ml).
• Slice all but 1 inch (2.5 centimeters) of green tops from unpeeled beets and discard. 
• Place beets in a large saucepan. Cover with water and bring to a boil over high heat. Then reduce heat to medium. Simmer, partially covered, until beets are fork-tender, from 30 to 40 minutes. 
• Meanwhile coarsely slice green onion. 
• Measure out about ¼ cup (50 ml) mint leaves.
• When beets are very tender, drain well. Then rinse under cold water until cool enough to handle. 
• Slice off the root ends and peel beets. 
• Finely chop 1 beet and set aside. 
• Coarsely chop remaining beet and place in a food processor. 
• Add onion, ¼ cup (50 ml) mint leaves, fresh lemon juice, salt and pepper. 
• Whirl until coarsely puréed. 
• Add yoghurt and whirl until mixed. 
• Taste and add more salt and pepper, if needed. 
• Scrape into a bowl. Stir in remaining beet. 
• If not serving right away, refrigerate up to a day.
• Turn dip into a serving bowl.
• Stack several mint leaves on top of one another and thinly shred. Scatter over dip.
• Serve pita wedges for dipping.