EyeSwoon

De Maria’s Beets & Raspberry with Borani

Chef Camille Becerra

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  • Ingredients

      • 2 to 3 cooked beets
      • 1 cup raspberries
      • 1/2 cup borani
      • Handful toasted pistachio
      • Sprouts and petals in red and purple tones
      • Sumac 

      Sauce:

      • Beet borani
      • 1/2 bunch dill, chopped
      • 1 garlic clove
      • 1 jalapeno, sans seeds, chopped
      • 1 to 2 cooked beets, chopped
      • 1 cup yogurt
  • The Prep

      1. Combine all sauce ingredients and blend in food processor.
      2. Add 2 spoons of sauce borani into 4 bowls.
      3. Top with beets and cover with a healthy amount of raspberries.
      4. Top with pistachios. Drizzle with olive oil and a squeeze of lemon. Finish with petals, sprouts and a dusting of sumac.