Prep 15 mins
Cook 0 mins
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.
- 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
- Pre-heat the oven to 400 degrees F.
- Wash 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.
- 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 maple syrup, olive oil, Za'atar and 1 teaspoon salt.
- Place the purée 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 purée and drizzle with olive oil.
- Serve at room temperature.