Pureed Beets with Yogurt and Za’atar Recipe
The beets in this dip recipe with za’atar spice mix provide potent detox support.
You may be surprised how well beet works with chili and za’atar. Its sweetness takes on a seriously savory edge. You can serve this as a starter, with bread, or as part of a mezze. If the beet is watery and the dip doesn’t hold its shape, consider adding a little mashed potato to help thicken it.
Ingredients:
• 2 pounds medium beets
• 2 cloves garlic, crushed
• 1 small red chili, seeded and finely chopped
• Rounded 1 cup Greek yogurt
• 1 tablespoon date syrup or maple syrup
• 3 tablespoons extra virgin olive oil, plus extra to finish
• 1 tablespoon za’atar
• Salt
To garnish
• 2 green onions, thinly sliced
• 2 tablespoon toasted hazelnuts, coarsely crushed
• 2 ounces soft goat’s milk cheese, crumbled
Instructions:
1. Preheat oven to 400 degrees. Wash beets and place in a roasting pan. Roast uncovered until a knife slides easily into the center, about 1 hour. When they are cool enough to handle, peel beets and cut each into about 6 pieces. Allow to cool.
2. Place beets, garlic, chili and yogurt in food processor and blend to a smooth paste. Transfer to mixing bowl and stir in date syrup, olive oil, za’atar and 1 teaspoon salt. Taste and add more salt if you like.
3. Transfer mixture to flat serving plate and use the back of a spoon to spread it around the plate. Scatter green onions, hazelnuts and cheese on top and finally drizzle with a bit of oil. Serve at room temperature.
Find more delicious whole-food dips and spreads in Take a Dip!: Whole-food Appetizers.