Piece of life
Our family is split between the beet team and the anti-beet team. Pretty obvious who’s in the second category [I don’t think they’ve ever tasted it, it’s just a matter of principle]. Not losing hope that one day the kids will finally decide to try them, I keep on buying them for hubby and me. I’ve always eaten them in salads [since childhood], but recently I discovered them served as a hot side dish and I loved it. And then, I was looking through Ottolenghi’s book Jerusalem and found this recipe for beet puree that caught my eye. Hubby and I just loved it!
About the pureed beets recipe
This is another very quick and easy recipe to prepare. It’s perfect for an appetizer or starter, and I’m sure you’ll make a sensation. It’s different and delicious and so beautiful with its purple colour.
I divided the recipe’s quantities into 2, except for the filling, in which I kept the original quantities. These proportions are sufficient for an appetizer for 4 along with other bites. Double the proportions if you have more people or to serve as a starter.
The original recipe contains 2 cloves of garlic. I, therefore, used only 1 clove for half of the proportions, but the taste is strong, and if you are sensitive to this flavour I suggest you use only 1/2 clove.
For the toppings, the chef suggests roasted hazelnuts and goat cheese. I had pine nuts and feta, so I decided to use that, which matches perfectly. I omitted the red pepper, but if you like spicy, go ahead!
Pureed beets with yogurt & zaatar (Jerusalem, Ottolenghi)
- Food processor
- 250 g beets cooked and peeled
- 1 clove garlic (1/2 if you are sensitive to this flavor)
- 125 g of Greek yogurt
- 2 tsp maple syrup (or honey)
- 1 tbsp olive oil
- 1 tsp zaatar
- salt & pepper to taste
- 1 small red pepper, seeded and finely chopped
For the topping
- 1 scallion chopped
- 15 g of pine nuts (or crushed roasted hazelnuts)
- 60 g feta (or goat cheese)
- Put the beets, garlic and yogurt (and chili) in the bowl of a food processor. Blend to a smooth purée.
- Place the purée in a bowl. Stir in the maple syrup, oil and zaatar. Season with salt and pepper.
- Just before serving sprinkle with the chopped scallions, pine nuts, crumbled feta cheese and a drizzle of olive oil. Serve with pita breads.