Beets works surprisingly well with chili & za'atar. Its sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread &/or veggies.
tablespoons slivered almonds, toasted until golden brown
2
ounces goat cheese, crumbled
NUTRITION INFO
Serving Size: 1 (176) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 177
Calories from Fat 98 g56 %
Total Fat 11 g16 %
Saturated Fat 3 g15 %
Cholesterol 7.5 mg
2 %
Sodium 192.5 mg
8 %
Total Carbohydrate
16.6 g
5 %
Dietary Fiber 3.5 g13 %
Sugars 12.5 g50 %
Protein 5.2 g
10 %
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DIRECTIONS
Pre-heat the oven to 400°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 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 maple syrup, olive oil, za’atar and 1 teaspoon 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.