Beetroot with Spinach and Creamy Yoghurt

Atoosa Sepehr

Atoosa Sepehr

30th November 2018
Atoosa Sepehr

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.


  • 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


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.

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