Beet Salad Recipe – Borani Laboo

written by Mirriam Seddiq
2 · 12 · 23
Beet Salad Recipe
A bowl of borani laboo.

Beets are a delicious root vegetable served hot or cold, sour or savory. This Beet salad recipe is popular in Iran and Afghanistan. We love our veggies, and more particularly, we love to combine them with a yogurt sauce.

For another veggie dish with yogurt, try the world-famous borani kaddo.

Beets in Afghanistan and Iran

Beets are harvested in Iran and Afghanistan. In Iran, they are grown widely in the Herat province.

In Iran, hot beets are served as street food from wheeled carts. (gari) The same is true in Afghanistan. Afghans will typically eat these warm beets on a cold winter day.

Over the last few years, Beets have become one of Afghanistan’s most significant agricultural exports. In 2021, sugar beet production for Afghanistan was 3,541 tonnes.

Health Benefits of a Beet Salad Recipe

Not only are beets delicious, but eating recipes like this gets you all of the incredible health benefits of beets:

  1. Anti-inflammatory properties
  2. High in fiber.
  3. High in nitrates.
  4. Excellent source of potassium.
  5. Contains anti-oxidants

Easily Printable Beet Salad Recipe

One of the shallow reasons that beets are great to cook with is that they always offer a stunning color. Adding beets to your dinner table can add a nice aesthetic touch.

As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond.

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Beet Salad Recipe

Beet Salad Recipe – Borani Laboo

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  • Author: Mirriam Seddiq



1/2 Cup Yogurt (non-Greek is best)

2 Handfuls of Dried Mint

1/2 Teaspoon Garlic Powder

2 Tablespoons Olive Oil

1/2 Teaspoon of Salt

Juice of 1/2 Lemon


1. Take all of your ingredients except for the beets and mix into a bowl.

2. Add your beets, then make sure and. cover all of your beets with the yogurt mixture. Let sit for 1-2 hours in the fridge.

3. Serve as you would any side dish or vegetable.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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