Name: Beetroot borani
Ingredients: 700g beetroot, peeled and cooked; 1 garlic clove, crushed; 60ml extra virgin olive oil; 60g coconut yoghurt, strained for 2–3 hours; 1 bunch of dill, chopped; 30ml red wine vinegar; Salt and ground white pepper, to taste

Ingredients

700g beetroot, peeled and cooked
1 garlic clove, crushed
60ml extra virgin olive oil
60g coconut yoghurt, strained for 2–3 hours
1 bunch of dill, chopped
30ml red wine vinegar
Salt and ground white pepper, to taste

Method

Pulse the beetroot in a food processor, in batches, until it forms a course puree.
Place into a large bowl and add the remainder of the ingredients.
Season with salt and ground white pepper to taste, mix well, and serve with your choice of accompaniment.

Recipe by Chef Sean Connolly from The Bon Pavilion.