Beets work surprisingly well with chili and Za'atar. It's sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread and/or veggies.
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Units: US | Metric
- 2 lbs beets
- 2 garlic cloves, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1 cup Greek yogurt
- 1/2 tablespoon date syrup (you could also use maple syrup if you have it)
- 3 tablespoons olive oil (plus extra oil to finish dish)
- 1 tablespoon za'atar spice mix
- 1 pinch salt
- 2 green onions, thinly sliced
- 2 tablespoons slivered almonds, toasted until golden brown
- 2 ounces soft fresh goat cheese, crumbled
- 1Pre-heat the oven to 400 degrees F.
- 2Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour ( or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters an allow to cool completely.
- 3Put the beets, garlic, chili flakes, and yogurt in a food processor and blend until into a smooth paste.
- 4Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, Za'atar and 1 teaspoon salt.
- 5Place the purée on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
- 6Sprinkle the green onions, almonds and the goat cheese on the purée and drizzle with olive oil.
- 7Serve at room temperature.
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Nutritional Facts for Puréed Beats With Yogurt and Za'atar
Serving Size: 1 (176 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 167.8
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 2.4 g
- Cholesterol 4.3 mg
- Sodium 178.5 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 3.4 g
- Sugars 12.3 g
- Protein 4.9 g
The following items or measurements are not included:
za'atar spice mix