- Serves 4
- 300g uncooked beetroot, trimmed
- Olive oil for brushing
- 100g fresh spinach leaves
- Salt
- 300g Greek-style yoghurt (preferably full-fat)
- 1 tbsp fresh lime juice
- 1/4 tsp freshly ground black pepper
- 1/2 tbsp black or white sesame seeds to garnish
Beetroot with Spinach and Creamy Yoghurt
Atoosa Sepehr
30th November 2018
Beetroot with Spinach and Creamy Yoghurt
I have always loved the colour and flavour of beetroot; when conbined with yoghurt it creates borani-e laboo (beetroot with spinach and creamy yoghurt), which has a wonderfully creamy texture. It is served as a side dish or as a starter. You can use ready-cooked beetroot, but be sure to use beetroot cooked in a natural juice rather than in a vinegar. However, by cooking the beetroot yourself you will achieve a richer and more natural taste.
Ingredients
Method
Preheat the oven to 200℃/180℃ fan/Gas 6. Brush the beetroot with a little olive oil and then wrap each one seperately in foil and roast for 1 hour. Leave to cool completely, then peel (the skin should come off easily) and grate coarsely.
Place the spinach, a pinch of salt and 3 tablespoons of water in a saucepan, cover with a lid and cook on the lowest possible heat for 10 minutes until the spinach has wilted and turned a darker shade of green (stirring halfway through and adding a little more water if needed). Give it a good stir, turn the heat to medium and cook for 1-2 minutes or until all the water has evaporated. Set aside to cool before chopping roughly.
Place the grated beetroot, spinach, yoghurt, lime juice, pepper and a pinch of salt in a large bowl. Stir gently until they are completely mixed. Taste and add more salt if needed.
Place in the fridge for an hour; this will help blend the yoghurt and beetroot flavour and colour. Give it a good stir and garnish with sesame seeds before serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
