This recipe was first published on Rubies in the Rubble’s brilliant blog. Check out Rubies’ tasty chutneys all made using surplus veg that would otherwise be discarded. You can read more about Rubies, their model and priorities here.
This vibrant beetroot and yoghurt dip is a super nibble that can be used as a starter, as part of a mezze, or for a quick biting on whenever you’re peckish.
Notes on the recipe
Don’t waste your beetroot
Unlike other versions of borani, this recipe (like my Autumn beetroot soup) uses up all of the beetroot, rather than leaving the stalks and leaves to be thrown away.
This recipe calls for the beetroot to be boiled in a pan of water. If you can, try and keep this water to use again. It might come in handy around the house for instance, when boiling eggs, colouring buttercream or washing old roasting tins.
- 350g raw beetroot (with stalks & leaves)
- 2tbsp Greek yoghurt
- 1 small garlic clove
- Oil (preferably cold pressed British rapeseed oil)
- Salt & pepper
- 100g soft goat’s cheese
- 30g walnut halves
- 30g pumpkin seeds
- Your favourite crusty bread to serve
- Preheat the oven to 160⁰C/320⁰F/gas mark 3.
- Using scissors, chop the stems off the beetroot. Then snip the leaves off the tops of the stems. Rinse the stems and leaves and set aside.
- Give the beetroot a really good scrub. It’s quite brilliant to uncover the rich purple vegetable hiding underneath all that mud.
- Pop the beetroot in a pan that’s big enough for the beetroot and their stems. Cover the beetroot with water and place on a medium heat. Boil the beetroot (with the lid on or slightly askew to save energy) until tender. This will take about 30 minutes but it does vary. You’ll know the beetroot are ready when they can be easily sliced with a sharp knife. When the beetroot are very nearly done, pop the stems into the same pan. These don’t need very long – 5 minutes tops.
- Drain the beetroot and stems. Try to keep hold of the cooking water to re-use it (see the suggestions above).
- Whilst the beetroot cool, make the leaf crisps. Carefully wash the leaves and pat them dry. Pop a sheet of baking paper onto an ovenproof tray and lay the leaves on it. Coat both sides of the leaves in a little oil, then twist on plenty of salt and pepper. Bake the leaves for about 8 minutes, turn them and bake for another 8 minutes. Keep an eye on them – you want them crisp but not reduced to tiny piles of ash!
- When the beetroot are cool, blitz them along with the stems either in a food processor or with a stick blender.
- Add the garlic, oil and yoghurt and hold. Season to taste.
- Roughly break the walnut halves and toast them, along with the pumpkin seeds, in a dry pan over a medium heat for a few minutes.
- Pop the borani into a serving bowl and top with the walnut halves, pumpkin seeds and crumbled goat’s cheese.
- Serve with the beetroot leaf crisps and plenty of bread.