Creamy beetroot borani dip benefits from the natural sweetness of beets. This quick, tasty dip is perfect with bread or crackers.
Try adding this dip to a nutritious Vegan Buddha Bowl!
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Dips are one of those simple but special pleasures we just can’t seem to live without. It’s worthwhile for every home cook to master a few dip recipes.
I like to have one or two in my fridge at all times. They are a go-to snack option, especially when I want something that won’t do too much damage to my waistline.
While standards like hummus and tzatziki are always welcome, it’s refreshing to introduce something new. This dip did just that, introducing a whole new spread of tasty flavours to my snacking routine!
Making beet borani
Borani is a traditional dish from Persia but also widely eaten in other places like Turkey. As with many traditional dishes, there are a lot of ways to make it, but the classic version is made with spinach.
Beetroot borani is less well known but not uncommon. It’s a great option because of how easy it is to make. Throw the ingredients in a This is an affiliate link.blender and let it run. That’s it!
Once it is silky and smooth, give it a taste and add a bit more salt if you feel it needs it. And when it is almost ready to serve, add toppings for garnish according to your taste. I used pistachio, black sesame seeds and mint.
Recipe tips and notes
- To make this recipe even easier, I use pre-cooked vacuum packed beetroot. They taste just as good but the hard work is done for you.
- Beetroot can be a bit messy to cook with, staining clothes and skin if you are not careful. An apron is a must, but I would recommend kitchen gloves to avoid hand staining.
- You are in control of the time this dip spends in the blender. Don’t rush things. You want it to be smooth and silky so give it enough time to fully blend.
- Be sure to taste test the dip before serving to make sure that the amount of garlic, citrus and salt is just right. Add a bit more if you feel it needs it.
- Toasted walnuts could be used in place of the pistachios.
Serving suggestions
Although I’ve already said that beetroot borani is fantastic as a snack, it works equally well as a starter. It’s light and fresh and is therefore brilliant at kicking off a meal.
The natural sweetness of beets in this dip make a great partner for bread or flatbread. I used toasted naan and loved how they worked together, but almost anything will work.
The dip will also be great with any number of fresh vegetables or crackers. Anything that you serve with hummus will work here!
Storage and leftovers
Like any good dip, borani can be made in advance and kept ready for when it’s time to enjoy it. Plus it can get better with time as flavours have the chance to meld.
It’ll last for 4-5 days in an airtight container. Keep in mind that the pistachios and sesame seeds will lose their crispness if they are stored with the borani, so if you are making ahead, wait until it is time to serve before garnishing.
Beet Borani
Equipment
- This is an affiliate link.blender
Ingredients
- 400g/14oz cooked beetroot
- 125ml/1/2 cup Greek yogurt preferably full fat
- 1 clove garlic
- 1 tbsp lemon juice
- 2-3 tbsp This is an affiliate link.olive oil
- Salt to taste
- 1 tbsp pistachios for garnish
- 1 tsp black sesame seeds for garnish
- 2-3 mint leaves
Instructions
- If using raw beets, cook them first. Boil unpeeled beets for approximately 40-45 minutes depending on the size in a separate pot. Cool until safe to handle, then peel and grate the beets.
- In a food processor or a blender combine the cooked beetroot, thick Greek yogurt, garlic, lemon juice, olive olive and a pinch of salt. Blend till smooth, then add more salt to taste.
- Serve in a bowl topped with chopped pistachios, black sesame seeds and mint leaves.
Notes
- To make this recipe even easier, I use pre-cooked vacuum packed beetroot. They taste just as good but the hard work is done for you.
- You are in control of the time this dip spends in the blender. Don’t rush things. You want it to be smooth and silky so give it enough time to fully blend.
- Be sure to taste test the dip before serving to make sure that the amount of garlic, citrus and salt is just right. Add a bit more if you feel it needs it.
- Toasted walnuts could be used in place of the pistachios.
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