BORANI-E-LABUT – PERSIAN YOGHURT BEET SALAD

June 26, 2019

This refreshing and flavourful dish has its origins in Iran. Labu is the Farsi word for beets. Borani describes the flavour of salted yoghurt. The dish can be served as a starter with fresh white bread, put on bread as a snack or offered as a side dish.

  • 2 medium-sized beets
  • good olive oil
  • 2 cups greek yoghurt [or labneh]
  • 1 tablespoon fresh mint
  • pinch salt

_ preheat oven to 180°C [375°F]
_ peel beets and slice into 3mm thick slices [the more even you get this the better]
_ drizzle a roasting pan with olive oil and place a layer of beets on top [it’s fine if they overlap but don’t stack them]
_ drizzle with more olive oil and roast for about 30-35 minutes
_ leave to cool for 10-15 minutes
_ chop mint
_ place a good amount of yoghurt on serving dishes and top off with roasted beets
_ sprinkle with a generous amount of mint and coarse sea salt
_ drizzle with more olive oil and serve with fresh crusty bread

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