This beet dip called Beet Borani is a traditional Persian dish made of yogurt and cooked vegetables. This is my taken on the Borani with beets.
Who doesn’t love a good dip that’s bursting with flavors. That’s exactly what this lip smacking delicious beet dip is. It has earthy flavors from the beets, it’s slightly tangy and most of all super creamy! The creamy texture is from the hung Greek Yogurt & the nutty flavors are from the pine nuts. You can also replace the pine nuts with soaked almonds or walnuts.
I’d highly recommend to top off the dip with some extra virgin olive oil and Za’atar. It’s adds nice punch to the dip and elevates it to the next level. Plus, its makes it look super pretty. 🙂
To make the hung Greek yogurt. Add the yogurt to a muslin cloth, add a little bit of salt & mix. Tightly wrap the muslin cloth and squeeze out excess water by gently squeezing. Use a colander and a strainer and place the tightly tied muslin in the strainer and place the strainer in the colander. Place in the fridge overnight or couple of hours to drain all the excess water.
The above process will yield the most creamiest texture. If short on time, use can simply use the squeeze technique and use right away.
I use 0% fat greek yogurt to make my dips. They have high protein compared to low fat or whole milk. This is an easy way to increase your protein intake.
You can add this dip to your snack board and you have a pretty board that’s also delicious or just enjoy with some crackers as quick snack.
It’s super easy to make with minimal ingredients. See recipe.
Beet Borani Ingredients:
- 2 medium-sized beets
- 2 cups of Greek yogurt
- 1 handful of pine nuts or walnuts/almonds
- 2 garlic pods
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1 lemon 🍋
- Salt to taste
- 4 tbsp extra virgin olive oil (EVOO)
Directions:
- Preheat the oven to 420°F.
- Prepare the beets by drizzling olive oil and wrapping them in aluminum foil. Bake for 40 minutes (or until tender). Add the garlic 5 minutes before taking them out.
- Meanwhile, take a muslin cloth. Add 2 cups of Greek yogurt and a pinch of salt.
- Mix and tightly wrap it, then gently squeeze to remove any water. This takes about 2-3 minutes.
- Place the wrapped yogurt in the fridge until the beets are done.
- Once the beets are done and cooled, trim and peel them.
- Cut into pieces and add to a blender along with garlic, pine nuts, Greek yogurt, juice of 1 lemon, and 2 tbsp EVOO.
- Blend until smooth. Add cumin, salt, and paprika, give it a quick pulse.
- Transfer to a bowl, top off with more olive oil and za’atar spice. Enjoy!
Beet Borani – A Traditional Persian Dip made with Greek Yogurt & Cooked Beets
Equipment
- Food processor
- Oven If you don't have an oven, boil the beets like you do potatoes. Beets however will take longer to cook.
Ingredients
Beet Borani Ingredients:
- 2 medium-sized beets
- 2 cups of Greek yogurt
- 1 handful of pine nuts or walnuts/almonds
- 2 garlic pods
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1 lemon 🍋
- Salt to taste
- 4 tbsp extra virgin olive oil EVOO
Toppings
- 1-2 Tbsp Extra Virgin Olive oil
- 1 Tbsp Za'atar
Instructions
- Directions:
- Preheat the oven to 420°F.
- Prepare the beets by drizzling olive oil and wrapping them in aluminum foil. Bake for 40 minutes (or until tender). Add the garlic 5 minutes before taking them out.
- Meanwhile, take a muslin cloth. Add 2 cups of Greek yogurt and a pinch of salt.
- Mix and tightly wrap it, then gently squeeze to remove any water. This takes about 2-3 minutes.
- Place the wrapped yogurt in the fridge until the beets are done.
- Once the beets are done and cooled, trim and peel them.
- Cut into pieces and add to a blender along with garlic, pine nuts, Greek yogurt, juice of 1 lemon, and 2 tbsp EVOO.
- Blend until smooth. Add cumin, salt, and paprika, give it a quick pulse.
- Transfer to a bowl, top off with more olive oil and za’atar spice. Enjoy!
