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Author Notes: Beets works surprisingly well with chili and za’atar, their sweetness taking on a seriously savory edge. Serve this as a dip or a starter, with bread and/or veggies. —VeggiesByCandlelight
FOR THE PUREED BEETS AND YOGURT
- 2 pounds Beets (They Will Lose About Half Their Weight 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
- 1 teaspoon salt
- 2 Green Onions, Thinly Sliced
- 2 tablespoons Slivered Almonds, Toasted Until Golden Brown
- 2 ounces weight Soft Goat’s Milk Cheese, Crumbled
- Preheat the oven to 400°F.
- Wash the beets and place them on a pan lined with aluminum foil. Roast uncovered for about 1 hour, or until you can easily slide a knife into them. Take the beets out of the oven and let 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 date or maple syrup, olive oil, za’atar and 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.