½ tsp white wine vinegar (if beetroot is not vinegared already)
½ garlic finely minced
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.