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
Beets (They Will Lose About Half Their Weight After Roasting And Peeling)
cloves garlic, crushed
crushed red chili flakes
greek yogurt, plain
Date Syrup (you Could Also Use Maple Syrup If You Have It)
Olive Oil, Plus Extra Oil To Finish The Dish
Green Onions, Thinly Sliced
Slivered Almonds, Toasted Until Golden Brown
weight Soft Goat’s Milk Cheese, Crumbled
In This Recipe
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.