Beetroot and Dill Borani

Name: Beetroot and Dill Borani
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 1 tbsp chopped fresh dill; 1 tbsp fresh lemon juice; 10 g walnuts, roughly chopped; 30 g feta; 30 g (about 1 tbsp) thick plain yoghurt; 2 medium cooked and peeled beetroot (about 170g)

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This jewel-bright, tangy dip is a welcome alternative to hummus. I love it slathered on oat biscuits or spread in a wrap with some toasted seeds and salad leaves, alongside a bowl of soup. It’s such a beautiful colour.

Ingredients

2 medium cooked and peeled beetroot (about 170g)
30 g feta
30 g (about 1 tbsp) th

Starter
Gluten-free
Vegetarian

Method

Place the beetroot, feta and a splash of water in a blender and blitz to make a think, smooth purée. You might need to scrape down the edges a couple of times as you do so.

Stir in the yoghurt and lemon juice and season with salt and pepper.

Serve with the walnuts and dill scattered over the top.