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!

Get 20% off Just The Fox Kitchen

Just The Fox Kitchen is a catering and meal subscription service founded by Chef Natalie Firth, that delivers delicious, fresh and balanced meals throughout the Yorkshire region. Just The Fox Kitchen lets you choose from a tempting two or three-day plan packed full of goodness, that you can either serve cold or heat and eat.

There’s the Start The Day Right Breakfast and Juice Plan, to boost mornings, or the Replenish Lunch Plan to curb those midday fridge raids. One-off orders are also available, and everything on the menu can be customised to individual tastes and preferences. Don’t miss your chance to save an exclusive 20% off your order with YFG20.

Beetroot Borani Recipe from Just The Fox Kitchen

Makes 4 plates

Ingredients:
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

Enjoyed this Beetroot Borani Recipe? View All Recipes

DON’T MISS…

Your chance to save 20% off Just The Fox Kitchen

20% off delicious meals delivered to your door from Yorkshire’s Just The Fox Kitchen