Stephanie’s Beetroot Leaf Borani Dip

Beetroot stalks and leaves, mid-finely chopped
Rapeseed oil
Garlic puree
Lemon, juice and zest
Yoghurt, dairy or non-dairy
Salt and pepper, to taste
Walnuts/hazelnuts/pine nuts (or seeds), toasted and crushed
Mixed herbs, chopped


Wilt beetroot leaves and stems in a hot pan with a little oil for one minute. Remove from heat.

Mix wilted leaves with garlic, lemon, rapeseed oil, yoghurt, salt and pepper.

Top with crushed nuts (or seeds), chopped herbs and za’atar.

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