Persian/Pakistani•healthy

Beetroot Borani: Persian Beetroot & Yogurt Dip

The Spice Spoon recipe - Persian/Pakistani

Ingredients

Quantities are shown as originally provided.

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
salt
your best olive oil

1
Pre-heat your oven to 400F/200C
2
Wash and clean your beets. Dry with paper towel.
3
Gloss all over with the olive oil you would use for cooking.
4
Take two small pieces of foil and tightly wrap each beet individually.
5
Place in oven and roast for 45 minutes to 1 hour (timings vary from oven to oven).
6
Test with a sharp knife, if is slides through easily, it is done.
7
Once done, remove from oven and allow to cool and rest for 20 minutes.
8
Remove the skin and carefully slice very thinly, like a leaf.
9
Set aside.
10
In a large serving plate or individual plates, smear a generous amount of yogurt.
11
Just before serving, gently place slices of beets on the yogurt.
12
Sprinkle with salt and dried mint.
13
Drizze your best olive oil on top.
14
Serve with bread.