Creamy beetroot borani dip benefits from the natural sweetness of beets. This quick, tasty dip is perfect with bread or crackers.
Try adding this dip to a nutritious Vegan Buddha Bowl!
Dips are one of those simple but special pleasures we just can’t seem to live without. It’s worthwhile for every home cook to master a few dip recipes.
I like to have one or two in my fridge at all times. They are a go-to snack option, especially when I want something that won’t do too much damage to my waistline.
While standards like hummus and tzatziki are always welcome, it’s refreshing to introduce something new. This dip did just that, introducing a whole new spread of tasty flavours to my snacking routine!
Making beetroot borani
Borani is a traditional dish from Persia but also widely eaten in other places like Turkey. As with many traditional dishes, there are a lot of ways to make it, but the classic version is made with spinach.
Beetroot borani is less well known but not uncommon. It’s a great option because of how easy it is to make. Throw the ingredients in a blender and let it run. That’s it!
Once it is silky and smooth, give it a taste and add a bit more salt if you feel it needs it. And when it is almost ready to serve, add toppings for garnish according to your taste. I used pistachio, black sesame seeds and mint.
Although I’ve already said that beetroot borani is fantastic as a snack, it works equally well as a starter. It’s light and fresh and is therefore brilliant at kicking off a meal.
The natural sweetness of beets in this dip make a great partner for bread. I used toasted naan and loved how they worked together, but almost anything will work.
The dip will also be great with any number of fresh vegetables or crackers. Anything that you serve with hummus will work here!
More starter recipes
Creamy borani dip benefits from the natural sweetness of beets.
- 400g / 14oz cooked beetroot (check weight) –cooking instruction on Vikalinka for beetroot salad
- 125ml / ½ cup Greek yogurt, preferably full fat
- 1 clove garlic
- 2 lemon juice
- 2-3 tablespoon olive oil
- salt to taste
- 1 tablespoon pistachios for garnish
- 1 teaspoon black sesame seeds for garnish
- 2-3 mint leaves
- If using raw beets, cook them first. Boil unpeeled beets for approximately 40-45 minutes depending on the size in a separate pot. Cool until safe to handle, then peel and grate the beets.
- In a food processor or a blender combine the cooked beetroot, thick Greek yogurt, garlic, lemon juice, olive olive and a pinch of salt. Blend till smooth, then add more salt to taste.
- Serve in a bowl topped with chopped pistachios, black sesame seeds and mint leaves.
Save a step by using pre-cooked beets!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 6mgSodium: 259mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 5g
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