Persian Yogurt Beet Dip (Borani Laboo)
Persian beet dip is an eye-popping addition to any spread. The bright color and flavor makes this easy 10-minute yogurt-based dip extra fun. You can use store-bought cooked beets or cook them from scratch.
Servings: 6
Calories: 95kcal
Ingredients
- 1 cup cooked beets see notes
- 2 ½ cup whole milk yogurt see notes
- 1 tsp kosher salt
- 1 clove garlic grated using a microplane
Topping
- 2 tbsp walnuts chopped
- 2 tbsp parsley chopped
Instructions
- Grate or mash the cooked beets finely and place them in a bowl.
- Add in the yogurt, salt and garlic. Stir together until fully combined. Cover and refrigerate for 30 minutes for the flavors to combine.
- Transfer to a serving bowl and top with chopped walnuts and parsley.
Notes
- You can use store-bought cooked beets or cook them from scratch. To cook beets, wash them thoroughly and place them in a pot. Fill the pot with water until it covers the beets by 2 inches. Turn the heat on to medium high and bring to a simmer. Cover and cook for 30 minutes to 1 hour until they are fork tender. Turn the heat off and let them cool completely. Then peel them and use them as instructed in the recipe.
- I recommend using whole milk yogurt for this recipe because of the flavor and creamy texture. However, it's possible to use low-fat yogurt or even dairy-free yogurt as long as its plain and not flavored.
- If going for a milder taste, use ½ teaspoon garlic powder instead.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Give it a good stir before serving.
- You can make this beet dip up to a day in advance.
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 453mg | Potassium: 256mg | Fiber: 1g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 0.4mg