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Photo by: Jonathan Lovekin

Puréed beetroot with yoghurt & za’atar

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900g medium beetroots (500g in total after cooking and peeling)
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
250g Greek yoghurt
1 1/2 tbsp date molasses
3 tbsp olive oil, plus extra to finish the dish
1 tbsp za’atar
salt

To garnish:
2 spring onions, thinly sliced
15g toasted hazelnuts, roughly crushed
60g soft goat’s cheese, crumbled

You will be surprised how well beetroot works with chilli and za’atar. Its sweetness takes on a seriously savoury edge which makes it one of the most popular salads among Ottolenghi’s customers. You can serve it as a dip or a starter, with bread, or as part of a mezze range. If the beetroot is watery and the dip ends up runny and doesn’t hold its shape, consider adding a little mashed potato to help thicken it. Date molasses can be replaced with maple syrup.

Serves 6

(p 53, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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Perfect with

  1. Date syrup |
    £3.10

    Date syrup

    Add a rich sweetness and depth to your cooking, the natural way

  2. Palestinian za'atar |
    £3.20

    Palestinian za'atar

    Possibly our favourite spice mix: versatile, warming, distinctive, delicous

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