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. Source: EatingWell Magazine, September/October 2018

Louisa Shafia


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

40 calories; 2.8 g total fat; 0.8 g saturated fat; 3 mg cholesterol; 86 mg sodium. 56 mg potassium; 1.6 g carbohydrates; 0.2 g fiber; 1 g sugar; 2 g protein; 15 IU vitamin a iu; 9 mcg folate; 24 mg calcium; 5 mg magnesium;