Beet Borani
Creamy borani dip benefits from the natural sweetness of beets.
Servings: 6
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.
Nutrition
Calories: 106kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 494mg | Potassium: 122mg | Fiber: 1g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 0.4mg