Pureed Beets With Yogurt Zaatar Food

PUREED BEETS WITH YOGURT & ZA'ATAR

Pureed Beets With Yogurt & Za'atar image

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.

Provided by VeggiesByCandlelight

Categories Free Of...

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beets
2 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
1 cup Greek yogurt
1/2 tablespoon date syrup
3 tablespoons olive oil
1 tablespoon za'atar spice mix
1 pinch salt
2 green onions, thinly sliced
2 tablespoons slivered almonds, toasted until golden brown
2 ounces goat cheese, crumbled

Steps:

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.
Serve at room temperature.

PURéED BEETS WITH YOGURT AND CARAWAY

Puréed Beets With Yogurt and Caraway image

This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne to spice it rather than the fresh red chile and za'atar that Ottolenghi uses in his version. Ottolenghi's recipe calls for date syrup, but he says that maple syrup can be substituted. I found date syrup in my Persian market, then tasted other sweeteners to compare and found that agave nectar, which has no sugar added, was pretty close, so that's what I used.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Yield 2 2/3 cups, serving 6 to 8

Number Of Ingredients 10

Ingredients

1 1/2 pounds beets (4 medium), roasted beets
2 garlic cloves, crushed
1 cup plain Greek yogurt
1 tablespoon agave syrup or date syrup
3 tablespoons olive oil, plus additional for drizzling
1 teaspoon ground caraway seeds
1/8 to 1/4 teaspoon cayenne, to taste
Salt to taste
For garnish: a handful of chopped, toasted almonds (2 to 4 tablespoons)
Pita bread for serving

Steps:

Peel beets and cut into wedges. Allow to cool completely.
Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 8 grams

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