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.
Nutrition per serving may change if servings are adjusted.
1 medium red beet
3 tablespoons extra-virgin olive oil, divided
1 tablespoon dried mint plus 1 teaspoon, divided
1 teaspoon minced garlic
¾ teaspoon salt
2 cups whole-milk plain Greek yogurt
½ teaspoon ground pepper
Preheat oven to 425°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.
40 calories;3 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 2 g protein; 9 mcg folate; 3 mg cholesterol; 1 g sugars; 0 g added sugars; 15 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 0 mg iron; 86 mg sodium; 56 mg potassium