Borani, a Middle Eastern yogurt dip, can be made with anything from spinach to eggplant to carrots. This recipe gets its shockingly pink color from grated beets. Make it ahead--the longer it sits, the better it tastes.

Louisa Shafia
Source: EatingWell Magazine, September/October 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.

  • Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.

  • Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.


To make ahead: Prepare through Step 3 and refrigerate for up to 3 days.

Nutrition Facts

39.9 calories; protein 2g 4% DV; carbohydrates 1.6g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 1.3g; fat 2.8g 4% DV; saturated fat 0.8g 4% DV; cholesterol 2.8mg 1% DV; vitamin a iu 15.2IU; vitamin c 0.4mg 1% DV; folate 9.3mcg 2% DV; calcium 24.1mg 2% DV; iron 0.1mg 1% DV; magnesium 4.6mg 2% DV; potassium 55.9mg 2% DV; sodium 86mg 3% DV.