Beetroot Borani

Name: Beetroot Borani
Ingredients: 2 tbsp red wine vinegar; 1 of those vacuum packed cooked beetroot packs, juice and all; 50 ml extra virgin olive oil, plus extra for drizzling; 100 ml Greek yoghurt; 1 garlic clove, grated; ½ a bunch of dill, bottom half of the stems finely chopped, top half roughly chopped; 2 handfuls of walnuts; 50 g feta cheese

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

I Swear down this is the bestest thing ever made with beetroot. Smear this on bread and you are two thirds of the way to a Michelin Star. You can’t say fairer than that.

Ingredients

1 of those vacuum packed cooked beetroot packs, juice and all
1 garlic clove, grated
½ a bunch of

Starter
Gluten-free
Vegetarian

Method

Find a food processor. Put the walnuts in and blitz them thoroughly first. Add the beetroots (with all the juice from the pack) and the garlic and give it 4-5 cursory pulses. Add the dill stalks and blitz like a banshee. Add everything else and return to your cursory pulses until you have a nice smooth, bright pink smoosh. Taste it. If you want a bit more salt, add a few extra crumbles of feta.