Pureed beets with yogurt & zaatar (Jerusalem, Ottolenghi)


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!

Trempette de betteraves

Pureed beets with yogurt & zaatar (Jerusalem, Ottolenghi)

Beets mixed with a touch of oriental spices, here is a combination that is out of the ordinary. Serve it as an appetizer or as a starter with pita bread, success guaranteed !
Course: Starter
Cuisine: Orientale
Keyword: Easy recipe, World cuisine
Prep Time: 10 minutes
Print Recipe



  • 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.

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