Beet Borani - A Traditional Persian Dip made with Greek Yogurt & Cooked Beets
A creamy dip perfect for snacking on its own or adding to your snack boards or spreading on your sandwiches
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!