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
Ingredients
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PUREED BEETS & YOGURT
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2 pounds
beets (they should weigh about 1 lb after roasting and peeling)
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2
cloves garlic, crushed
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1/4 teaspoon
crushed red chili flakes
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1 cup
Greek yogurt, plain
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1/2 tablespoon
date syrup (you could also use maple syrup if you have it)
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3 tablespoons
olive oil, plus extra oil to finish the dish
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1 tablespoon
za’atar
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Pinch
salt and pepper
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TO GARNISH
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2
green onions, thinly sliced
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2 tablespoons
slivered almonds, toasted until golden brown
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2 ounces
soft goat’s milk cheese, crumbled
Directions
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Pre-heat the oven to 400°F.
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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.
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Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
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Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za’atar and 1 teaspoon salt.
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Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
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Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
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Serve at room temperature
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