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Vibrant and Tangy Beetroot Borani

Beetroot Borani is a delicious and vibrant Persian dip that is perfect for any occasion. This dip is a wonderful way to incorporate the unique flavour of beetroot into your diet. It is a perfect balance of sweet and tangy flavours that are beautifully enhanced by the use of pomegranate molasses and honey.

Preparing this dish is simple and requires minimal effort. All you need to do is boil the beetroot, grate it finely, and mix it with yoghurt, labneh, dried dill, extra virgin olive oil, pomegranate molasses, honey, salt, and pepper. Then, garnish with feta cheese, fresh dill, and a drizzle of olive oil for a beautiful and delicious finishing touch.

This dip can be enjoyed as a healthy snack with crackers or vegetable sticks, or as a side dish to accompany your main course. It is also perfect for entertaining guests, as it is easy to prepare and can be made ahead of time and chilled until serving. You can store it for up to three days in the fridge, making it a great option for meal prep or a quick snack on the go.

Basic Ingredients for Beetroot Borani

Beetroot: This vegetable adds a vibrant and earthy flavour to the dish. It is boiled and finely grated before being added to the mix.

Yoghurt: Full-fat yoghurt is used to make the base of the dish. It adds a tangy and creamy taste to the borani.

Labneh: This is a strained yoghurt that has a thicker consistency than regular yoghurt. It adds richness and creaminess to the dish.

Dried Dill: This herb has a delicate flavour and aroma that complements the earthiness of the beetroot.

Extra Virgin Olive Oil: This healthy fat adds richness and depth to the dish.

Pomegranate Molasses: This ingredient adds a tangy sweetness to the dish, which complements the earthiness of the beetroot.

Honey: A natural sweetener that balances the tanginess of the yoghurt and pomegranate molasses.

Salt and Pepper: These common seasonings are used to enhance the flavours of the dish.

Feta Cheese: This crumbled cheese is used as a garnish to add a salty and tangy flavour to the dish.

Olive Oil: This is used for drizzling over the dish for added richness and flavour.

Fresh Dill: This herb is used as a garnish for added freshness and aroma.

alternative ingredients

Greek Yogurt: If you don’t have full-fat yoghurt on hand, Greek yoghurt can be used as a substitute. It is thick and creamy, which makes it a good substitute for the labneh too.

Labneh Alternative: If Labneh isn’t available, you can use sour cream or even cream cheese instead.

Fresh Dill: If you don’t have dried dill on hand, you can use fresh dill instead. Simply chop up a handful of fresh dill and add it to the mixture.

Pomegranate Molasses: If you can’t find pomegranate molasses, you can make your own by reducing pomegranate juice until it thickens to a syrupy consistency. Alternatively, you can use balsamic glaze as a substitute.

Honey Alternative: If you don’t have honey, you can use maple syrup, agave nectar or brown sugar instead.

Feta Cheese: If you don’t have feta cheese, you can use goat cheese s a substitute.

Preparation Tips for Beetroot Borani

  • Boiling the beetroot before grating it makes it easier to grate and speeds up the process.
  • Make sure to thoroughly mix all the ingredients in a large bowl to ensure an even distribution of the flavours.
  • Taste the mixture before seasoning to avoid over-seasoning.

Serving Tips for Beetroot Borani

  • Serve the beetroot Borani chilled as a dip with pita bread or chips.
  • Sprinkle some fresh dill and crumbled feta cheese on top for an added layer of flavour and presentation.
  • You can also use it as a spread on sandwiches or wraps for a healthy lunch option.

storage tips

  • Store any leftover beetroot borani in an airtight container in the refrigerator for up to three days.
  • Give it a quick stir before serving to ensure that the ingredients are evenly distributed.
  • Do not freeze the dip, as the consistency may change when defrosted.

Beetroot Borani

Servings: 1
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients 

  • 225 g Beetroot, boiled and finely grated
  • 230 g full-fat Yoghurt
  • 140 g labneh
  • ¼ tsp dried mint
  • 20 g Extra Virgin Olive Oil
  • 60 g Pomegranate Molasses
  • 40 g honey
  • 3 g salt
  • 1 g pepper

Garnish

  • Feta cheese
  • Olive oil
  • Fresh dill

Instructions

  • In a large bowl add grated beetroot, yogurt, mint, pomegranate molasses, honey, salt, and pepper.
  • Mix thoroughly, taste to make sure the seasoning is right, and adjust to taste if necessary.
  • Drizzle with olive oil
  • Chill until serving. (Store for up to three days)

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