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
- 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.