No-Waste Beetroot Borani: Iranian Dip Recipe by Anna Ansari

Ingredients

• 2 tbsp olive oil
• 1 onion, very thinly sliced into half-moons
• 200g beetroot leaves and stalks, leaves roughly chopped, stalks finely chopped
• 1 garlic clove, minced
• 2 tsp dried mint
• 250g cooked beetroot, coarsely grated
• 375g Greek yoghurt
• 1/2 tsp fine sea salt
• Zest and juice 1 lime
• Pistachios, to serve (optional)
• Sea salt flakes, to serve (optional)
• Mint leaves, to serve (optional)