Fall

Pureed Beets with Yogurt and Za’atar

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

  • Serves 6
Ingredients
  • 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
  • FOR GARNISH
  • 2 Green Onions, Thinly Sliced
  • 2 tablespoons Slivered Almonds, Toasted Until Golden Brown
  • 2 ounces weight Soft Goat’s Milk Cheese, Crumbled
In This Recipe
Directions
  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
  5. Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil. Serve at room temperature.

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