If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Beets works surprisingly well with chili & za'atar. Its sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread &/or veggies
~ Adapted from Ottolenghi's Jerusalem —VeggiesByCandlelight
- PUREED BEETS & YOGURT
- 2 pounds beets (they should weigh about 1 lb after roasting and peeling)
- 2 cloves garlic, crushed
- 1/4 teaspoon crushed red chili flakes
- 1 cup Greek yogurt, plain
- 1/2 tablespoon date syrup (you could also use maple syrup if you have it)
- 3 tablespoons olive oil, plus extra oil to finish the dish
- 1 tablespoon za’atar
- pinches salt and pepper
- TO GARNISH
- 2 green onions, thinly sliced
- 2 tablespoons slivered almonds, toasted until golden brown
- 2 ounces soft goat’s milk cheese, crumbled
- Pre-heat the oven to 400°F.
- Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
- Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
- Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za’atar and 1 teaspoon salt.
- Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
- Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
- Serve at room temperature