Beetroot Borek

Beetroot Borek |

You already know we have various boreks with various fillings in our cuisine. Cheese, mince and potato fillings are the most common ones. You can play with fillings according to your taste. What you need is a little creativity! I use various fillings, but cheese and herb filling more often.  However, I had never heard of beetroot filling until mom II made it for us. I do love beetroot, I admire its bloody color indeed. And I often use it in salads or make pickles from it, but never thought of making a borek filling from it. It was amazing! I love how its beautiful color is partly seen in boreks. I know I have a lot to learn about cooking, and I am always surprised when I learn making something unusual from a very ordinary ingredient.

Mom II used her regular borek dough for this borek. You can find it at my Onion Borek post. Read the rest if you are as interested as me in learning new fillings for your pastries or boreks.

Beetroot Borek | giverecipe.comYou can cut them in triangles just as I did before serving. You could feel like you are in heaven if you eat these beetroot filled triangles dipping into yogurt.

5 from 1 reviews
Beetroot Borek
Prep time
Cook time
Total time
Serves: 4
  • Dough:
  • 2 cups whole wheat flour
  • ¾ cup lukewarm water
  • salt to taste
  • Filling:
  • 1 tbsp olive oil
  • 1 onion, minced
  • 2 large beetroots, grated
  • A few beetroot leaves, chopped
  • salt to taste
  1. Make the dough first and let it rest. Don’t worry, this dough doesn’t have to rise. Meanwhile you can prepare the filling.
  2. Heat olive oil over medium heat in a large skillet. Add onion and saute until caremalized.
  3. Then add grated beetroot and cook until tender over low heat about 10-15 minutes.
  4. Finally add beetroot leaves and salt, stir and put it aside to let it cool.
  5. Dust the counter with a little flour. Roll one of dough balls out and fill one side of it with beetroot filling and fold it to have a half moon or a ‘D’ shape.
  6. Heat a non-stick skillet. Place D shape boreks in it and cook them flipping occasionally until brownish on both sides.


  1. Soma says

    Zerrin hope all of you and your family and friends are safe at this time.. of devastation. Prayers are with you!

  2. says

    I love beets and this sounds like such a unique filling for the borek! I hope you and your family are safe during this time also =)

    • says

      Thank you! We are away from that earthquake area, but we are emotionally there. Let’s continue praying for them!

  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    My husband loves beets so I’ll bet that these would go over very well with him. I remember the onion boreks. I wanted to try them and then forgot….time moved on. I need to go look again though.

    • says

      You can make both onion and beetroot borek at the same time. You know the dough is the same, just the fillings are different. I’m sure you and your husband will love them!

    • says

      I love its color too! And thank you for your wishes! It’s nice to hear that there are people thinking about me and this earthquake although they are far away from here and we haven’t met in person.

  4. says

    I love borek but I’ve never seen it like this before either. It looks lovely and colourful.

  5. says

    Such vivid colors! What a wonderful treat. Thank you for taking the time to share it with me. I’m sipping on tea and about to start on breakfast…I wish I had something like this to start my day with (but in one way, I do!) I hope you have a great week.

  6. says

    I had no idea borek could be made with beetroot. Luckily for me I bought beets just today. I can’t wait to try this out. However, I intend to bake my borek – probably using either filo pastry or a thin turkish bread that I found at the grocery store (I don’t know what it’s called) that a turkish friend said she uses in place of yufka. Any idea how long I would need to bake the borek?

    • says

      Beetroot is definitely a great filling! If you bake borek in oven 30-40 min. will be enough over 180C.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: