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Beetroot Borani with Buckwheat and Feta

© 2021 |

© 2021 |

Borani, a common and popular Persian yoghurt dip, can be made from almost any vegetables you like, from eggplant, spinach, butternut squash, carrot to beet. I have a bag of cooked organic beets sitting in the back of the cupboard begging to be used, hence this beet borani. Use fresh beets, red or golden, if have them, just cook beets (steam or roast), and then blend with yoghurt, lemon juice and garlic in a food processor until creamy. Easy, quick and delicious. I paired it with a simple buckwheat salad with Feta topped with a poached egg, but you can use couscous or bulgur instead, or enjoy the dip with flatbread.

  • 120 g Buckwheat
  • 3 tbsp Olive oil
  • 1 Lemon
  • Salt and black pepper
  • 60 g A mix of arugula and parsley leaves
  • 100 g Feta, cubed
  • 1 Red onion, peeled and diced
  • 250 g Cooked organic beetroot
  • 150 g Greek yoghurt
  • 1 clove Garlic
  • 1 tsp Apple cider vinegar
  • 3 Eggs, poached
  • 1/2 tsp Black sesame seeds
  • 2 tsp Dukkah
  1. Cook the buckwheat following pack instructions, then transfer into a mixing bowl and add 1 tablespoon of olive oil and the juice of half a lemon. Season and mix well. Add the mixed leaves, cubed Feta and diced red onion. Roughly toss together.
  2. Place the beetroot into a blender or food processor with the yoghurt, juice of half a lemon, garlic and a good pinch of salt and pepper. Blend until smooth.
  3. Add the ACV to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the centre. Poach for 3-4 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the remaining eggs.
  4. To serve, spoon some beetroot borani into 3 serving plates and divide the buckwheat among the plates. Top with a poached egg. Scatter the black sesame seeds and dukkah over. Serve immediately.

© 2021 |

© 2021 |


Brian 31/8/21 01:04

That looks like a party waiting to happen!

Ben | Havocinthekitchen 31/8/21 01:41

I'm not familiar with Borani, but rather than that, buckwheat and beetroot (along with feta) are one of my favourite combinations! So, this splendid dish is right up my alley, for sure! :)

J.P. Alexander 31/8/21 03:32

Uy encontré una nueva forma de hacer remolacha. Gracias por la receta. Te mando un beso

Tom 31/8/21 03:56

...I have never had buckwheat, but for pancakes.

Margaret D 31/8/21 07:52

I too haven't had buckwheat.

delphine 31/8/21 08:59

Comme c'est bien présenté tout me met en appétit
Belle journée

bread&salt 31/8/21 09:17

We know buckwheat here in Turkey but i haven't used it so far. Sounds good. I will try. Bye the way serving plate looks great!

Mbul Kecil 31/8/21 09:23

thank you for your informatif post Dear

i interesting in Persian yoghurt dip that can be made from any vegetables like eggplant, spinach, butternut squash, carrot and beet... ^^

DEZMOND 31/8/21 10:00

Very good for blood vessells and other parts of the body with all that beetroot and buckwheat.

Paolina 31/8/21 10:23

Una salsa che rende irresistibile questa insalata!

Kinga K. 31/8/21 11:12

Looks absolutely amazing ❤

Pedro 31/8/21 11:34

I was unaware of this dish. It arouses my curiosity. It seems tasty.

Nancy Chan 31/8/21 13:33

I am not familiar with some of the ingredients but it looks nice and good to eat.

foodtravelandwine 31/8/21 15:54

I love this idea!!....I can't wait to try it!!.....awesome!!......Abrazotes, Marcela

[Reply] 31/8/21 16:32

Once again you are giving me a culinary lesson with these foods I'm not familiar with...sounds so healthy and delicious!

Kitchen Riffs 31/8/21 16:32

Pretty! And tasty too, I'll bet. Really inspired dish -- very creative. Thanks!

Anca 31/8/21 17:39

I love the colour of this borani. I guess that it is delicious too. Of course, making this will all sort of veggies a must try.

babYpose 31/8/21 17:56

Some kind of rare delicacy here, but full of nutrient, poached eggs are yummy and delicious

David 31/8/21 18:28

Angie, Interesting but we've never made anything with beetroot...or noticed it in the grocery stores. The only buckwheat I've ever eaten was in the form of pancakes... The wife does love yogurt. Take Care, Big Daddy Dave

Królowa Karo 31/8/21 18:53

I have never eaten such a dish, but it looks extremely tasty and healthy.

savorthebest 31/8/21 21:44

That looks fantastic and I love the salad with this.

Raymund 1/9/21 03:16

Learned something new today, never heard of Borani before. They look so good like any Middle Eastern Dips

Graciela Bacino 1/9/21 04:10

How interesting!
Thanks for sharing traditional culinary!

The Velvet Runway 1/9/21 11:17

This looks so delicious, as well as so beautifully presented!
It looks really healthy too!
Thanks for sharing!
Julia x

Javier 1/9/21 13:08

Angie, I don't know how you do it, but your recipes and the way you cook always surprise me. This proposal looks great!!

Julie 1/9/21 14:11

The beet borani looks so delicious and yumm, I would like to have with some falafels :)

yessykan 1/9/21 16:09

Mmm, this looks so good! Beetroot is one of my favourite veggies so I must give this one a go.

yonosoymillenium 1/9/21 16:57

que curiosa la receta, nunca había visto algo asi

Federica Simoni 1/9/21 16:58

Sembra davvero buonissimo!

Anonymous 1/9/21 19:23

What a clever and colorful dish, Angie! I wish it was my lunch today.

Yvonne @ Fiction Books Reviews 2/9/21 09:14

I have to admit that I am not a lover of plain yoghurt, so with the quite strong colour and flavour addition which the beetroot, lemon and garlic offers, this for me would make the perfect dip for any bread snack.

Thanks for the tip of an easy way to spice up yoghurt! :)

Eva Taylor 2/9/21 12:54

I have not tried this type of dip before. The colour makes it enticing. Beetroot has such a delicious earthy flavour.

Balvinder 3/9/21 22:30

I really liked this Recipe! Love Beets, yogurt,buckwheat and everything else about this recipe.

Noob Cook 22/9/21 11:14

lovely red hue of the beetroot dip, how apt for autumn.


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