Pureed beetroot with yoghurt and za’atar

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July 15, 2017 by dgarnett2013

Pureed beetroot with yoghurt and za’atar: Jerusalem by Yotam Ottolenghi and Sami Tamimi

  • 900g medium beetrotos (500g in total after cooking and peeling)
  • 2 garlic cloves, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 250g Greek yoghurt
  • 1½ tab date syrup or maple syrup
  • 3 tabs olive oil, plus extra to finish
  • 1 tab za’atar
  • salt

 

To garnish: 

  • 2 spring onions, thinly sliced
  • 15g toasted hazlenuts, roughly crushed
  • 60g soft goat’s cheese, crumbled

 

Preheat the oven to 200℃.

Wash the beetroot and place in a roasting tin. Put them in the oven and cook, uncovered, until a knife slices easily into the centre, about 1 hour.

Once they are cool enough to handle, peel and cut each one into about 6 pieces. Allow to cool down.

Place the beetroot, garlic, chilli and yoghurt in a food processor bowl and blend to a smooth paste.

Transfer to a large mixing bowl and stir in the date (or maple) syrup, olive oil, za’atar and 1 tsp of salt. Taste and add more salt if you like.

Transfer the mash onto a flat serving plate and use the back of a spoon to spread the mixture around the plate.

Scatter the spring onion, hazelnut and cheese on top and finally drizzle with a bit of oil.

Serve at room temperature.

Made with allotment beets.

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