Beetroot Borani: Persian Beetroot & Yogurt Dip
Yield: 4
Ingredients
- 2 small beets
- your everyday cooking olive oil
- 2 small tubs very thick, drained yoghurt. I use Greek Yoghurt, 'Total Fage', (it comes in a 150g tub)1
- dried mint for garnish (please do use dried vs. fresh mint, therein lies the beauty of this dish- the use of a woodsy, earthy dried herb)
- salt
- your best olive oil
Instructions
- Pre-heat your oven to 400F/200C
- Wash and clean your beets. Dry with paper towel.
- Gloss all over with the olive oil you would use for cooking.
- Take two small pieces of foil and tightly wrap each beet individually.
- Place in oven and roast for 45 minutes to 1 hour (timings vary from oven to oven).
- Test with a sharp knife, if is slides through easily, it is done.
- Once done, remove from oven and allow to cool and rest for 20 minutes.
- Remove the skin and carefully slice very thinly, like a leaf.
- Set aside.
- In a large serving plate or individual plates, smear a generous amount of yogurt.
- Just before serving, gently place slices of beets on the yogurt.
- Sprinkle with salt and dried mint.
- Drizze your best olive oil on top.
- Serve with bread.
Notes
1. Or 300g of any thick yoghurt such as labneh (Lebanese/Syrian) or mast-e-kisei ('drained yoghurt') from a Persian store.