A great recipe. Even if you are not a big beet fan, you will enjoy this dish.
- 1 clove garlic, peeled and minced
- 2½ large red beets
- 1 cup labneh or full-fat Greek yogurt (I used more labneh)
- Salt to taste
- 1½ teaspoons lemon juice (only if using Greek yogurt)
- Fresh dill and black sesame for garnish (white sesame may be substituted)
Preheat oven to 425 degrees. Cook the beets until very tender, about 1½ hours. After they’ve cooled, peel the beets, then roughly chop them. In a blender, add the garlic and a quarter of the cooked beets. Purée until mostly smooth. Add 1/8 cup labneh or yogurt and purée until smooth. Pour into a medium bowl and repeat the process until the beets are gone. Whisk in any remaining labneh or yogurt by hand. Season to taste with salt. Whisk in the lemon juice if using. Garnish with the dill and sesame seeds. The borani will keep two weeks in the refrigerator.