Beetroot Borani


  • 4 Beetroot
  • 4 tbspn Greek yoghurt natural
  • 50g Feta cheese
  • 1 Garlic clove crushed with ½ tspn of table salt
  • 1 tbsn chopped Fresh dill
  • 2 tbspn Belazu vermouth vinegar
  • 4 tbspn Belazu verdemanda extra virgin olive oil

Cook the beetroot until tender, when drained and cool shred on a mandoline.

Add garlic, olive oil, yoghurt, dill, vinegar mix well, season with salt to taste.

Crumble the feta and sprinkle over the mix, garnish with some dill sprigs and a drizzle olive oil.

Serve with toasted sourdough or warmed pitta breads