This Borani Beet Dip is as delicious as it is pretty! This beet appetizer is smooth, delicious, vegetarian and relatively low in carbs.
What Make This Borani Beet Dip So Amazing
- Color. Just look at how beautiful the color of this Borani Beet Dip is! There’s no editing done to the photos to make that color more pretty than it really is - it’s that vibrant.
- Flavor. If you’ve ever had a yogurt-based dip before (like my Spinach Borani ), you know how addicting they can be. The fresh beets mixed with the yogurt, garlic, and lemon juice are all incredible and the dill just takes it over the top.
- Simple. All you have to do to make this is cook beets, and then blend all the ingredients in a food processor. Easy and delicious, which are two of my favorite words to put together.
Ingredients You’ll Need
- Beets
- Full-Fat Greek Yogurt
- Minced Garlic
- Kosher Salt
- Lemon Juice
- Chopped dill
- Sesame Seeds
How To Make This Fresh Beet Appetizer
- Cook. Pour 1.5 cups of water into the Instant Pot . Place a steam rack in the pot. Set the beet quarters on the rack. Select MANUAL and set the pot at HIGH for 10 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Peel. Allow the cooked beets to cool a little before peeling or run under a cold water tap. The peel should slide straight off.
- Blend. Place beet quarters, Greek yogurt , garlic, salt, and lemon juice into a food processor or blender and process until smooth.
- Serve. Place the Borani into a bowl and sprinkle with chopped dill and sesame seeds before serving.
If you don’t want to cook these in your Instant Pot, I also have instructions for how to cook beets on the stovetop , as well as roasting beets in the oven .
What is Borani?
- Origin. Borani is a popular Persian and Jewish cuisine. It’s a common dish made with yogurt and a vegetable (in this case fresh beets) and some spices and seasonings.
- Dip. Borani is an appetizer that’s similar to a hummus in that it’s common to be eaten with pita chips or veggies. Use it as a dip for the perfect light appetizer.
- Good for you. Outside of being beautiful, beetroot Borani is full of health benefits and is great alongside dishes like my Joojeh Kebabs .
Can Fresh Beets Be Eaten Raw?
Yes, you can certainly eat fresh beets raw. You’ll want to peel the skin first, though. Raw beets can be tossed in a salad , served with some feta cheese, and you can even eat the beetroot leaves, making it a very versatile veggie!
What To Do With Fresh Beets?
Aside from this delicious Borani Beet Dip , you can use fresh beets to make these delicious dishes:
- Chermoula Roasted Beets Recipe - Vegan-friendly and quick and easy to make in your air fryer!
- Beet Salad - A quick, nutritious and delicious Indian dish.
- Instant Pot Beets Salad - An Indian beet salad recipe.
Tips and Tricks for Making This Dip Recipe
- Temperature. Serve this cold for the best experience.
- Yogurt. If you don’t have, or don’t want to use yogurt, you can also use labneh .
- Options. If you want to give your guests more than one Borani to choose from, you can also make my Persian Spinach Borani .
Looking For More Great Dip Recipes? Check These Out!
- Borani Yogurt Spinach Dip - A delicious Persian Instant Pot dip recipe.
- Baingan Bharta Eggplant Dip - A wonderfully smokey eggplant dip.
- Lebanese Muhammara - A delicious hot pepper dip that’s bursting with flavor.
- Spicy Crab Dip - Creamy, spicy, cheesy and loaded with crab.
- Keto Thyme Dip - Less than 5 ingredients and oh so good!
- Salmon Cream Cheese Dip - Sophisticated, smoky, creamy, and absolutely yummy.
- Easy Taco Dip - A simple dip recipe your whole family will love.
If you want to wow your guests with a stupid simple appetizer that’s as delicious as it is beautiful, you are going to be happy you made this Persian Borani Beet Dip recipe ! Pin this on Pinterest or share it on Facebook so you don’t lose the recipe.
Borani Beet Dip
Equipment
- Instant Pot
Ingredients
- ▢ 2 Beets , large, cut into quarters
- ▢ 1 cup Full-Fat Greek Yogurt
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 tablespoons Lemon Juice
- ▢ 1/4 cup chopped dill
- ▢ 2 tablespoons Sesame Seeds , black or white (optional)
Instructions
Pour 1.5 cups of water into the Instant Pot . Place a steam rack in the pot. Set the beet quarters on the rack. Select MANUAL and set the pot at HIGH for 10 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Allow the cooked beets to cool a little before peeling or run under a cold water tap. The peel should slide straight off.
Place beet quarters, Greek yogurt, garlic, salt, and lemon juice into a food processor or blender and process until smooth.
Place the borani into a bowl and sprinkle with chopped dill and sesame seeds before serving.
Temperature. Serve this cold for the best experience.
Yogurt. If you don’t have, or don’t want to use yogurt, you can also use labneh .
Options. If you want to give your guests more than one Borani to choose from, you can also make my Persian Spinach Borani .
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Borani Beet Dip
Ingredients
- 2 Beets large, cut into quarters
- 1 cup Full-Fat Greek Yogurt
- 1 tablespoon Minced Garlic
- 1 teaspoon Kosher Salt
- 2 tablespoons Lemon Juice
- 1/4 cup chopped dill
- 2 tablespoons Sesame Seeds black or white (optional)
Instructions
Pour 1.5 cups of water into the Instant Pot . Place a steam rack in the pot. Set the beet quarters on the rack. Select MANUAL and set the pot at HIGH for 10 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Allow the cooked beets to cool a little before peeling or run under a cold water tap. The peel should slide straight off.
Place beet quarters, Greek yogurt, garlic, salt, and lemon juice into a food processor or blender and process until smooth.
Place the borani into a bowl and sprinkle with chopped dill and sesame seeds before serving.
Temperature. Serve this cold for the best experience.
Yogurt. If you don’t have, or don’t want to use yogurt, you can also use labneh .
Options. If you want to give your guests more than one Borani to choose from, you can also make my Persian Spinach Borani .
Borani Beet Dip https://twosleevers.com/persian-borani-beet-dip/
Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
Why I Love This Low Carb Cream Of Mushroom Soup
The colder weather has started to work its way into our daily lives. That means recipes like this Low Carb Cream of Mushroom Soup are the perfect dish to start serving up to the family. A warm bowl of soup on a cold evening is the making of a perfect night.
If you are familiar with my Spicy Cream of Mushroom Soup , then you will love this Low Carb Cream of Mushroom Soup. Both of these recipes are similar but, this recipe is much lower in carbs. So, if you love good soup but are living a low carb lifestyle, this is the soup for you!
If you’re like me, you enjoy using creamy soups like this Low Carb Cream of Mushroom Soup as an appetizer course or side dish. It works great as an addition to chicken or pork chop dishes, but it also works as a satisfying meal all on its own!
The best part of this Low Carb Cream of Mushroom Soup is the fact that it’s made in the Instant Pot . Even when the cooler weather hits, our schedules don’t slow down. As a matter of fact, they actually get much busier in most cases. It’s great to have recipes like this one that are easily tossed into the Instant Pot and done within minutes with little effort on our part.
Ingredients You’ll Need
- Mushrooms - I used shiitake mushrooms for this recipe.
- Riced cauliflower - Helps to thicken the soup without the addition of flour or cornstarch.
- Onion - Adds to the depth of flavor in the soup.
- Minced Garlic
- Jalapeño Peppers - You can omit these if you aren’t a fan of heat. I think they add a nice hint of spice and really bring the recipe together.
- Beef broth
- Dried Thyme - You can also use fresh if you have it in your kitchen.
- Kosher Salt
- Ground Black Pepper
- Heavy Whipping Cream - Add this at the end of the cooking cycle to make your soup perfectly creamy.
What Are The Lowest Carb Mushrooms?
Mushrooms are naturally low in carbs, and there generally isn’t a ton of difference in the carb content in the most popular varieties. However, when you’re counting your macros while living a keto lifestyle, you want to be as accurate as possible.
Some of the lowest carb varieties of mushrooms are portabello, button, and shiitake.
How To Make Low Carb Cream Of Mushroom Soup
- Place all ingredients except finishing cream into the inner liner of your Instant Pot .
- Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid, add the cream, and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
How Long Does It Last?
This Low Carb Mushroom Soup will last about a week in the refrigerator. I don’t typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I’ve heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.
Looking For More Great Soups To Make In Your Instant Pot?
- Serve a bowl of Chicken Taco Soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
- This Low Carb Italian Sausage Kale Soup gives you all the flavor of Zuppa Toscana without all the carbs! Make it quickly right in your Instant Pot!
- This Instant Pot Cream of Mushroom Soup tastes like the canned soup you may have grown up with, except with a twist. It’s gluten-free and it has just a little kick of spice!
Low Carb Cream Of Mushroom Soup
Ingredients
- ▢ 2 cups ( 192 g ) Mushrooms , cut into quarters
- ▢ 1.5 cups ( 160.5 g ) riced cauliflower , or 3 cups cauliflower florets
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 ( 1 ) Jalapeño Peppers , chopped
- ▢ 1 cup ( 235 g ) beef broth , or water
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
Place all ingredients except finishing cream into the inner liner of your Instant Pot .
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid, add the cream, and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
This soup keeps in the fridge for about a week.
I don’t typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I’ve heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
