"Nothing would induce me to buy the lurid pink gloop that passes for beetroot dip in supermarkets. Which is a shame, because beetroot has a lovely earthy sweetness that complements the creamy sourness of yoghurt brilliantly. Think of this borani as more of a deconstructed salad than a dip, and keep the components separate as you serve. I prefer the sweetness of baby beets, but you can also use larger beetroot here. Whichever you use, I like to toss the cooked beetroot in a little sugary butter to candy it lightly and accentuate the sweetness."
- 200 gm beetroot, trimmed
- 25 gm unsalted butter
- 2 tsp caster sugar
- 1 tsp lemon juice
- 1 small clove garlic
- 250 gm thick natural yoghurt
- ¾ tsp dried mint
- To garnish: mizuna microcress (optional)
- 1Cook the beetroot in salted boiling water until tender (20 minutes for baby beetroot, or up to 45 minutes for larger beetroot). Slip them out of their skins while still warm and cut into chunky wedges if using baby beets or into rough 2cm cubes if using larger ones.
- 2Heat the butter in a heavy-based frying pan over low-medium heat and add the beetroot. Fry for 5-6 minutes, then sprinkle on the sugar and season with salt and pepper. Increase the heat and cook until the beetroot begins to caramelise (3 minutes), tossing it around in the buttery syrup from time to time. Add the lemon juice and remove from the heat. Leave to cool completely.
- 3Crush the garlic clove with ½ tsp salt to form a paste and mix into the yoghurt with the dried mint, then adjust the seasoning to taste. Transfer to a serving bowl, mound on the cold candied beetroot, scatter with mizuna microcress, if using, and serve.
Note Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.