Thursday, 23 May 2013

Pureed Beetroot with Yoghurt and Za'atar

I have so many beetroot in the garden I want to cry and run away. Instead, I made this.

Pureed Beetroot with Yoghurt and Za'atar
slightly adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem
Serves 6

6 medium beetroot
2 garlic cloves, crushed
1 small red chilli, seeded and minced
250g plain Greek yoghurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pomegranate molasses
1 tablespoon Za’atar
2 tablespoons roasted, crushed hazelnuts
2 tablespoons feta, crumbled
2 spring onions, thinly sliced
2 tablespoons pomegranate seeds
Extra-virgin olive oil for drizzling

Preheat the oven to 180 dgrees C. Wash and trim the beetroot and wrap each one individually in silver foil. Place in a baking tray and cook for about an hour – until they are soft and you can pierce them with a sharp knife.

Once cool, peel the beetroot, cut into wedges and transfer to a food processor. Add the garlic, chilli and pulse until blended. Add the yoghurt, olive oil, pomegranate molasses and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese, pomegranate seeds and spring onion on top. Drizzle with a little more extra-virgin olive oil and serve.


  1. Beauty!!! Been eyeing this recipe for a while, and this is just the push I needed to give it a try!

  2. I'm sure that it's better than crying :) How beautiful is the colour of this dip, I love it! + Jerusalem, yummmm!

  3. I think I feel the need to head to the Middle Eastern market today. And get that cookbook. I love beets. Can you send some to me? :)

  4. Hey Little Kitchie - It's another great recipe from the book.

  5. Hey Gabrielle - When I saw how many beetroots I had, I laughed, then cried, then made this outrageously pink dip.

  6. If only I could air-mail you some beets Pink Patisserie.