Persian Beetroot Dip

Borani Laboo — a vibrant, creamy Persian dip made with beetroot, yogurt, and walnuts. Beautiful color and earthy, tangy flavor.

Ingredients

  • 3 cooked beetroots
  • 3 garlic cloves, minced
  • 1 teaspoon dried mint
  • 500g vegan yogurt (Greek style works well)
  • 1 cup walnuts, chopped coarsely
  • 1 tablespoon lime juice
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Drizzle of olive oil, for garnish

Instructions

  1. Grate (3) cooked beetroots into a bowl. Squeeze the juice out with a cheesecloth or clean kitchen towel. Keep and drink the beetroot juice — it’s delicious and healthy!

  2. Add (500g) vegan yogurt, (3 cloves) minced garlic, (1 teaspoon) salt, (1/2 teaspoon) black pepper, (1 tablespoon) lime juice, (1 teaspoon) dried mint, and (1 cup) chopped walnuts to the grated beetroot.

  3. Mix thoroughly until an even color is achieved throughout.

  4. Transfer to a serving bowl and decorate with additional dried mint, a drizzle of extra virgin olive oil, and walnuts on top.

  5. Enjoy with warm bread, crisps, or crackers!

Notes

  • The beetroot juice you squeeze out makes a healthy, vibrant drink — don’t discard it!
  • Can use regular Greek yogurt if not strictly vegan
  • Best served chilled or at room temperature
  • Can be made ahead — the flavors develop nicely overnight in the refrigerator
  • Reference: https://www.instagram.com/p/C1nLvAoqQ2T/
Prep: 15 min