Beet Borani
Beet Borani
This chilled beet dish from Azerbaijan uses vegan Greek yogurt and is great served with naan. Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury.
Servings
4
Ingredients
- kosher salt and freshly ground black pepper
- 1/2 pound beets, peeled, greens reserved
- 3 cup unsweetened vegan greek yogurt
- 5 sprigs oregano, leaves chopped
- 2 cloves garlic, crushed
- 2 cup toasted pecans
- naan, to serve
Directions
- 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. 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.
- Stir together the yogurt, dill, oregano, and garlic and season to taste with salt and freshly ground black pepper.
- 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.
- Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.