Beetroot Borani Jack Montgomery | Posted: 15 August 2015
Beetroot borani
Find out about the Moors' lasting legacy in southern Spain on our walking holidays in Las Alpujarras
Beetroot borani

This beetroot, yoghurt, walnut and feta cheese dish is a typically Moorish – or should that be moreish? – blend of flavours.

In Las Alpujarras, one of the last strongholds of the Moors, the cuisine incorporates North African influences and is the inspiration for London’s Moro restaurant. This recipe for beetroot borani is, in my opinion, a fiesta for the tastebuds, and epitomises Moro’s creative take on Moorish flavours.


500g raw beetroot
400g good quality Greek yoghurt
2 tablespoons olive oil
1 garlic clove, crushed to a paste with ½ teaspoon salt
A pinch of sugar (optional)
1 small bunch (about 20g) of dill, finely chopped
6 walnuts, shelled and roughly chopped
Feta cheese (about 50g)

Related Holidays & Further Information

Life in an Alpujarran Village

Spend a week at the delightful Casa Las Chimeneas to enjoy some fantastic walking in very varied scenery and gain unique insights into Alpujarran culture.

More about our walking holidays in the Alpujarras >


Best avoided on an empty stomach (it will make you even hungrier!), the Moro website gives full details of its mouth-watering menus. >


1) Boil the beetroot, skins on, until tender (this takes about 1-1½hrs).

2) Drain, then peel them by hand under cold running water.

3) Transfer to a food processor and purée the beetroot to obtain a smooth paste.

4) Add the yoghurt, olive oil, garlic and sugar and blitz until very smooth.

5) Transfer to a bowl, stir in the dill, season to taste with salt and pepper then crumble the feta and sprinkle the walnuts over the top.

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