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
Salt
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.