2-3 people
5 min
Ingredients
- 150g cooked beetroot
- 40g yoghurt
- ½ tsp white wine vinegar (if beetroot is not vinegared already)
- ½ garlic finely minced
- 2g salt
- 3g sugar
- Dill
- Caraway seed
- Rapeseed oil
Preparation
- In a small food processor blend the beetroot to a fine crumb. Place the beetroot in a bowl and add yoghurt, garlic, sugar and salt. Add vinegar but this is only necessary if the beetroot doesn’t contain vinegar already.
- Place the borani in Pyrex glass ramekins. Garnish with a teaspoon of extra yoghurt, caraway seeds, fresh dill and a drizzle of rapeseed oil.
