Beetroot Borani with Buckwheat and Feta

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

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 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com