Beetroot Borani

4 people | 25 min.

What you need

  • 150gr cooked and peeled beetroot
  • 80gr full-fat Greek yogurt
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • extra virgin olive oil, plus extra for drizzling
  • a few dill sprigs or mint leaves, chopped, and extra to garnish
  • 600gr feta cheese, crumbled
  • 20g chopped toasted almonds
  • salt


Chop roughly fresh beetroots and cook these in a pan with some water to cover half way trough the beetroot peaces. Add salt and mint and boil for about 10 min.

Blend the beetroot to a coarse purée in a food processor – you want some texture so don’t overblend.

Transfer to a bowl and add the yogurt, vinegar, oil, dill or mint and a pinch of salt and mix until well combined.

Check the seasoning and adjust if needed.

Spread the beetroot purée on a serving plate and sprinkle over the feta, almonds and extra dill sprigs, then drizzle with a little olive oil.

Serve with toasted flatbreads or sourdough bread on the side for dipping.


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