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Beetroot Borani Recipe from Just The Fox Kitchen

This Beetroot Borani recipe is far from boring; Borani is the name for the beetroot sauce, which is an Iranian yoghurt-based dip. Traditionally, this is a breakfast dish served with soft boiled eggs, but Just The Fox Kitchen have adapted it slightly to make a vibrant and delicious lunch or dinner meal.

Just The Fox Kitchen’s Beetroot Borani recipe can be easily adapted to suit your diet; you can add roasted chicken or turkey for extra protein, or you can use vegan feta and soya yoghurt to create a plant-based meal!

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beet borani recipe - just the fox kitchen

Beetroot Borani Recipe from Just The Fox Kitchen

Makes 4 plates

200g of Giant Couscous
1 tbsp of Olive Oil
1/2 Lemon Juice
1/2 Red Chilli
1/2 handful of Mint Leaves
250g cooked Beetroot
150g of Greek or Soya Yoghurt (soya for vegan option)
1/2 Lemon Juice
1 Garlic Clove
1 Red Onion, thinly sliced
1/2 Lemon Juice
2 tsp of Cider or White Vinegar
200g stem brocolli

Step 1: The couscous

  • Cook the giant couscous following pack instructions
  • Tip into a mixing bowl and add 1 tbsp olive oil and the juice of 1/2 a lemon, half the chilli and mint leaves.
  • Season and mix well.

Step 2: Beetroot borani sauce

  • Put the beetroot into a blender or food processor with the yoghurt, juice of 1/2 a lemon, garlic and a good pinch of salt and pepper.
  • Blend until smooth.

Step 3: The onions

  • Put onion into a mixing bowl and add the remaining lemon juice, vinegar and a good pinch of salt, sugar and 2 tbsp of water.
  • Mix well and leave to macerate.

Step 4: The brocolli

  • Bring a small saucepan of boiling water to the boil, add the stem broccoli and cook for 3 minutes
  • Drain and blanche with cold water to stop the cooking process. Leave to one side.

Step 5: Plating up

  • Swirl the beetroot sauce around the edges of four serving plates and scatter over the black sesame seeds and most of the za’taar spice.
  • Divide the couscous between the plates.
  • Top with the broccoli and crumbled feta cheese.
  • Pile the onions on top and scatter over the remaining mint leaves, chilli and za’taar spice.
  • Drizzle with little olive oil and serve immediately

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Written by

Jason Evans


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