Beetroot Borani

4 medium raw bunched beetroot (about 700g)

1 small garlic clove, crushed to a paste with ½ teaspoon salt

4 tbsp extra virgin olive oil, plus extra for drizzling

4 tbsp strained Greek yoghurt, such as Total

2 tbsp chopped dill, plus a few sprigs to garnish

2 tbsp Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar

50g feta cheese, crumbled

6 walnut halves, roughly crushed

½ tsp black onion seeds

Wash the beetroot but don’t peel it, then put in a pan, cover with water and bring to the boil.
Cook for about 40 minutes or until tender, topping up the water if necessary.
The beetroot is ready when a sharp knife goes through easily.
Drain and leave to cool.
Peel the beetroot and blend in a food processor. You want some texture in the purée, so don’t over-blend.
Transfer to a bowl, add the garlic, olive oil, yoghurt, dill, vinegar and a pinch of salt and mix well.
Check the seasoning and spread the purée on a plate.
Sprinkle with the feta, walnuts, black onion seeds and extra sprigs of dill and drizzle with a little olive oil.
Serve with Flatbread or pitta.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMiddle Eastern

Occasions🥟Appetizer📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 1h