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Beetroot Borani Recipe

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This recipe for Beetroot Borani is from Our Meadowville Homestead Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
2 tbsp chopped dill, plus a few sprigs to garnish
2 tbsp good-quality red wine vinegar with a pinch of sugar
50g feta cheese, crumbled
6 walnut halves, roughly crushed
½ tsp black onion seeds
Directions:
Directions:
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 pita.
Personal Notes:
Personal Notes:
This is my favorite thing ever, SO good and so simple.

 

 

 

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