Candied beetroot and yoghurt salad

Candied beetroot and yoghurt salad

Borani-ye laboo

By
From
Saraban
Serves
6
Photographer
Mark Roper

Nothing would induce me to buy the lurid pink gloop that passes for beetroot dip in supermarkets. Which is a shame, because beetroot has a lovely earthy sweetness that complements the creamy sourness of yoghurt brilliantly.

Think of this borani as more of a deconstructed salad than a dip, and keep the components separate as you serve.

I prefer the sweetness of baby beets, but you can also use larger beetroot here. Whichever you use, I like to toss the cooked beetroot in a little sugary butter to candy it lightly and accentuate the sweetness.

Ingredients

Quantity Ingredient
200g beetroot, trimmed
sea salt
25g unsalted butter
2 teaspoon caster sugar
freshly ground black pepper
lemon juice, squeezed
1 small garlic clove
250g thick natural yoghurt
3/4 teaspoon dried mint

Method

  1. Cook the beetroot in salted boiling water for 20 minutes, or until tender. Slip them out of their skins while still warm and cut into chunky wedges if using baby beets or into rough 2 cm cubes if using larger ones.
  2. Heat the butter in a heavy-based frying pan over a low heat and add the beetroot. Fry for a few minutes, then sprinkle on the sugar and season with salt and pepper. Increase the heat and cook until the beetroot begins to caramelise, tossing it around in the buttery syrup from time to time. Add the lemon juice and remove from the heat. Leave to cool completely.
  3. Crush the garlic clove with ½ teaspoon salt to form a paste and mix into the yoghurt with the dried mint, then adjust the seasoning to taste. Spoon into a serving bowl and when ready to serve mound on the cold candied beetroot.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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