Beetroot Borani

Name: Beetroot Borani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb red beets, peeled; 1 cup Greek yogurt; 2 garlic cloves, minced; 1 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 2 tbsp fresh dill, chopped; 1/2 tsp fine sea salt

A vibrant Persian yogurt dip featuring grated beets mixed with garlic, fresh herbs, and olive oil.

45 minEasyServes 4140 cal/serving

Middle EasternAppetizerStovetopVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreePork-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 lb red beets, peeled
1 cup Greek yogurt
2 garlic cloves, minced
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh dill, chopped
1/2 tsp fine sea salt

Instructions

1

Place 1 lb peeled red beets in a pot, cover with water, bring to a boil, and simmer for 30 minutes until tender.
2

Drain the 1 lb peeled red beets, allow them to cool, and grate them into a bowl.
3

Add 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp fresh lemon juice, and 1/2 tsp fine sea salt to the grated beets, mixing well.
4

Drizzle in 2 tbsp extra virgin olive oil and fold in 2 tbsp chopped fresh dill.
5

Chill for at least 30 minutes before serving.

Questions

Can I make Beetroot Borani dairy-free?

Yes. The dairy in this entry is 1 cup Greek yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Beetroot Borani keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beetroot Borani?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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