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.Read more about this recipe.
Unwrap and let cool; peel and grate using the large holes of a box grater.
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.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
