Beetroot borani
SERVES 4
Earthy beetroot lifted with yogurt and a touch of vinegar, the toppings adding extra dimensions.
1kg beetroot
100g walnut halves
250-350g natural yogurt
1-2tbsp white wine vinegar
100g feta, roughly broken into chunks
Bunch of dill, leaves picked
Sea salt flakes
Extra-virgin olive oil or confit garlic oil, to serve
Trim the tops off the beetroot. Add them to a saucepan and cover with water. Add a decent pinch of salt and bring to a simmer. Add a lid and cook for 1-2 hours until they fall off a knife when pierced. Top up the water
