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Beet Borani: Azerbaijan Yogurt Dip With Beets and Herbs [Vegan, Gluten-Free]

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Have you tried borani? This yummy yogurt dip is popular in Azerbaijan and Iran, where it's typically served as part of a meze spread. Creamy, dairy-free Greek yogurt is served with tender, earthy beets that have been mixed with fresh dill and oregano and toasted pecans for crunch. Serve this with naan and other meze sides like roasted vegetables and falafel.

Beet Borani: Azerbaijan Yogurt Dip With Beets and Herbs [Vegan, Gluten-Free]

Calories

518

Serves

4

Cook Time

40

Ingredients

  • Kosher salt and freshly ground black pepper
  • About 1/2 pound beets, peeled, greens reserved
  • 3 cups unsweetened vegan Greek yogurt
  • 1/2 bunch dill, finely chopped
  • 5 sprigs oregano, leaves chopped
  • 2 cloves garlic, crushed
  • 2 cups toasted pecans
  • Naan, to serve

Preparation

  1. Fill a saucepan with salted water and bring to a boil over high heat. Add the beets, reduce the heat to medium, and cook the beets, uncovered, for about 30-35 minutes, until tender.
  2. Meanwhile, chop the greens. Wash but do not dry them. Put the greens into a sauté pan and set over high heat. Cover with a lid and steam in the water that remains on the leaves for 2-3 minutes, until wilted. Drain both the greens and beets and let cool for 20 minutes.
  3. Stir together the yogurt, dill, oregano, and garlic and season to taste with salt and freshly ground black pepper.
  4. Cut the beets into medium slices and add them to the greens. Arrange them in a large bowl, alongside the yogurt dressing. Season to taste with salt and freshly ground black pepper. Cover the bowl with plastic wrap and refrigerate for at least 3 hours. Sprinkle with the pecans, and serve with naan.

Nutrional Information

Total Calories: 2073 | Total Carbs: 101 g | Total Fat: 189 g | Total Protein: 33 g | Total Sodium: 195 g | Total Sugar: 30 g

Per Serving: Calories: 518 | Carbs: 25 g | Fat: 47 g | Protein: 8 g | Sodium: 49 mg | Sugar: 8 g

Calculation not including naan or salt to taste.

Notes

Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)

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AUTHOR & RECIPE DETAILS


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Presenting VEGAN: THE COOKBOOK, a blockbuster recipe collection of 450 fresh, flavorful dishes from more than 150 countries. This wide-ranging guide to plant-based cooking showcases hearty bowls, stews, and curries alongside seasonal sides, refreshing salads, and unexpected desserts. Designed for today’s home cook, the book’s recipes are exciting, accessible, and will appeal to vegans, vegetarians, and omnivores alike. Featuring contributions from top chefs such as Dan Barber and Eric Ripert, advice on vegan pantry essentials, and vivid color photography throughout, VEGAN: THE COOKBOOK is a must-have for any modern kitchen.


 

 

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