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 !
Portions 6
Print Recipe
Équipements
- Food processor
Ingredients
- 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)
Instructions
- 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.