Beetroot Borani – Iranian Yoghurt dip


Have you ever been to Morito, the North African and Middle Eastern inspired tapas haven in London’s Exmouth Market? They really make a beetroot shine!

One of our fab customers recommended this recipe last year, when I was stuck in a seasonal beetroot cul-de-sac and couldn’t think of anything new to do with it.

This recipe is “dead quick – I just chop a beetroot in to small pieces and microwave to steam it,” Sally, our box customer, told me. She also recommended making it vegan “using oatly creme fraiche and some vegan feta when I’ve got it.”


  • 4 medium raw bunched beetroot (about 700g)
  • 1 small garlic clove, peeled and 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 red-wine vinegar with a pinch of sugar
  • 50g feta cheese, crumbled
  • 6 walnut halves, roughly crushed
  • ½ tsp black onion seeds


  1. Wash the beetroot, but don’t peel it, then put in a pan, cover with water and bring to a boil. Cook for about 40 minutes, or until tender, topping up the water, if necessary.
  2. The beetroot is ready when a sharp knife goes through easily. Drain and leave to cool. Peel the beetroot, then blend in a food processor – you want some texture in the puree, so don’t overblend.
  3. 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 puree on a plate.
  4. Sprinkle with the feta, walnuts, black onion seeds and extra sprigs of dill, and drizzle with a little olive oil, and serve with flatbread or pitta.