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

• 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!

• 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.

• Mix thoroughly until an even color is achieved throughout.

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

• 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/