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Chioggia Beet Borani with Feta and Toasted Sesame Seeds

This vibrant Chioggia beetroot borani is a sophisticated take on the traditional Persian yoghurt dip. Using candy-striped Chioggia beetroot provides a beautifully earthy sweetness and a stunning pink hue that brightens any mezze spread. The combination of roasted roots, toasted cumin, and zesty lime juice creates a complex flavour profile that is both refreshing and deeply satisfying, especially when topped with the distinct tang of crumbled goat’s milk feta.

As a versatile vegetarian dish, this dip is an excellent choice for casual entertaining or a healthy snack. The addition of toasted sesame seeds adds a delicate crunch and nutty aroma that complements the silky texture of the Greek yoghurt. Serve it alongside warm, toasted baguette or crunchy seeded crackers for a nutritious and colourful appetiser that showcases seasonal produce at its best.

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Ingredients for Chioggia Beet Borani with Feta and Toasted Sesame Seeds

  • 3 medium chioggia or candy striped beets

  • 60ml plus 3 teaspoons extra virgin olive oil, divided

  • 3/4 teaspoons kosher salt, divided

  • 1/2 teaspoons cumin seeds

  • 1 clove garlic, thinly sliced

  • 1/2 medium shallot, thinly sliced

  • 240ml whole milk Greek yoghurt

  • 2 tablespoons lime juice

  • 60g fresh goats milk feta, crumbled (about 35g )

  • 1 tablespoon sesame seeds, toasted

  • fleur de sel or Jacobsen salt, more for serving

  • grilled or toasted baguette or seeded crackers, for serving

  • a mortar and pestle or a spice grinder

Preheat oven to 177°C. Rub beets with 1 teaspoon olive oil and season with 1/4 teaspoons salt. Roast on a baking sheet until tender, about 50 to 60 minutes. Let cool, then peel. Cut the beets into medium chunks and set aside.

Toast the cumin seeds in a dry skillet until fragrant, 1 to 2 minutes, then grind into a powder, preferably with a mortal and pestle.

In a small sauté pan over medium low heat, heat 2 teaspoons olive oil and sweat garlic and shallot until tender, 4 to 5 minutes.

In a blender or a food processor, combine the beets, 60ml olive oil, 1/2 teaspoons salt, cumin, garlic, shallot, yoghurt, and lime. Continue pulsing until very smooth. This recipe yields about 475ml .

Spoon borani into a serving bowl. Sprinkle with feta, sesame seeds, and finishing sea salt and drizzle with extra virgin olive oil. Serve with baguette or crackers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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