Borani-yeh Laboo Yogurt Beet Dip

Name: Borani-yeh Laboo Yogurt Beet Dip
Cuisine: Middle Eastern
Ingredients: 1 medium beet, cooked and peeled; 1 cup Greek yogurt; 3 tablespoons red wine vinegar; ¼ teaspoon kosher salt; 1 teaspoon dried mint; 1 teaspoon finely chopped fresh tarragon (optional); Olive oil for drizzling

4 steps

Nothing brightens up a meal and everyone’s moods more than a bowl of this fuchsia Borani-yeh Laboo. The tang from the vinegar and yogurt balances and cuts through the earthy sweetness of the beets, and the tarragon adds a fresh bite. You can cook the beets by steaming them on the stovetop or in the oven. Or you can simply use store-bought cooked beets. Scoop up with warm lavash bread, or spread on crisp endive leaves for a striking mazeh.

Updated at: Thu, 17 Aug 2023 09:48:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories45.9 kcal (2%)

Total Fat2.5 g (4%)

Carbs1.9 g (1%)

Sugars1.5 g (2%)

Protein3.6 g (7%)

Sodium95.7 mg (5%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1beet

medium, cooked and peeled

1 cupgreek yogurt

3 tablespoonsred wine vinegar

¼ teaspoonkosher salt

1 teaspoondried mint

1 teaspoonfresh tarragon

finely chopped, optional

olive oil

for drizzling

Instructions

Step 1

Into a medium bowl, grate the beet on the large holes of a box grater.

Step 2

Add the rest of the ingredients, except the olive oil, and mix to completely combine. Taste to make it delicious, keeping in mind that the flavors will develop and deepen as the dip rests. Cover and place in the fridge for at least 1 hour for the flavors to develop before serving. Stir, drizzle with olive oil if you like, and serve.

Step 3

MAKE AHEAD: Prepare up to 3 days in advance and store in the fridge in an airtight container. If the yogurt weeps, simply stir to incorporate again.

Step 4

Drizzle with olive oil before serving.