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
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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
Directions
-
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.
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