Ingredients
-
2
-
2
-
1/4
-
1
-
1/2
-
3
-
1
-
1
-
2
-
2
-
2
-
-
-
-
Directions
Pureed Beets With Yogurt & Zaatar, 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 , This recipe is more or less taken directly from Jerusalem Yottam Ottolenghi – he should be credited There are minor changes but the original should be given due credit
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Steps
|
1
Done
|
Pre-Heat the Oven to 400f. |
|
2
Done
|
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. |
|
3
Done
|
Put the Beets, Garlic, Chili Flakes and Yogurt in a Food Processor and Blend Until Into a Smooth Paste. |
|
4
Done
|
Transfer the Beet Mixture to a Large Bowl and Mix in the Maple Syrup, Olive Oil, Zaatar and 1 Teaspoon Salt. |
|
5
Done
|
Place the Puree on a Flat Serving Plate, Using the Back of a Spoon to Spread It Evenly Around the Plate. |
|
6
Done
|
Sprinkle the Green Onions, Almonds and the Goat Cheese on the Puree and Drizzle With Olive Oil. |
|
7
Done
|
Serve at Room Temperature. |
