Beetroot Borani Salad
This is my take on a classic Iranian dip, borani-e laboo a lush combination of beetroot, yoghurt and dill. I love the flavours so much that I thought I’d modify the recipe to make a healthy, quick and easy everyday salad. For the best results, roast the beetroot first by wrapping each one in foil and whacking them in the oven for an hour. But if you don’t have the time (or inclination) then shop-bought, vacuum-packed, ready-cooked beetroot will do just fine. I mean we can’t all be domestic goddesses every day can we…
Serves 2 as a main and 4 as a side dish
4 beetroots, cooked
50g walnuts, chopped
50g feta, crumbled
2 tbsp yoghurt
1 tbsp fresh dill, finely chopped or 2 tsp dried dill
1/2 tbsp extra virgin olive oil (or garlic infused oil if you prefer)
Salt and pepper
Extra virgin olive oil for drizzling
Sum’ac to taste
1. Place the rocket in a large, flat serving plate. Slice each beetroot into halves then into quarters so you get 8 pieces from each one. Layer the pieces on top of the rocket leaves, and then top with the feta and the walnuts.
2. Make the dressing by mixing the yoghurt, dill and oil together and seasoning well with salt and pepper. Gently spoon the dressing over the salad, then drizzle the plate with more oil and finish with a sprinkle of sumac.