Beetroot can be found in my fridge pretty much anytime of the year. It makes frequent appearances at the KinoVino table too, including my favourite beetroot incarnation – pkhali (a spicy Georgian beetroot and walnut dip). Here’s it’s close cousin from Iran – borani. When I made this particular version I didn’t have all the necessary ingredients, so again this is a slight variation on the theme.
Ingredients
3-4 beetroots (ready cooked)
small (actually tiny) clove of garlic
juice of lemon
Greek yoghurt
apple cider vinegar (organic, unpasteurised)
feta cheese
walnuts
coriander
olive oil (organic, cold pressed)
salt
Method
Grate the beetroot and then quickly pulse it in a food processor or with a hand blender.
Crush the garlic clove with salt; add to the beetroot pure.
Sprinkle with lemon juice, apple cider vinegar and olive oil.
Add a good teas spoonful of yoghurt and mix well.
Transfer into a good-looking tapas-style dish.
Roughly break up the feta cheese, walnuts and coriander leaves and place on top.
Add the last drop of olive oil and serve immediately with a warm pitta bread, sourdough toast or flaxseed crackers.
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