Beet Borani

Beet Borani from Vegan: The Cookbook
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Beet Borani from Azerbaijan
Beet Borani from Azerbaijan

Azerbaijan

Preparation time: 1 hour, plus 3 hours chilling

Cooking time: 40 minutes

Serves 4

Ingredients

• kosher salt and freshly ground black pepper

• about 1½ lb (750 g) beets (beetroot), peeled, greens reserved

• 3 cups (720 g) unsweetened vegan Greek yogurt

• ½ bunch dill, finely chopped

• 5 sprigs oregano, leaves chopped

• 2 cloves garlic, crushed

• 2 cups (240 g) toasted pecans

• naan, to serve

Method

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 the 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 (clingfilm) and refrigerate for at least 3 hours. Spinkle with the pecans, and serve with naan.

 

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