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De Maria’s Beets & Raspberry with Borani

Chef Camille Becerra
De Maria’s Beets & Raspberry with Borani


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


  • 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.
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