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