This striking, simple purée is inspired by one in Yotam Ottolenghi’s book “Jerusalem.” I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne to spice it rather than the fresh red chile and za’atar that Ottolenghi uses in his version. Ottolenghi’s recipe calls for date syrup, but he says that maple syrup can be substituted. I found date syrup in my Persian market, then tasted other sweeteners to compare and found that agave nectar, which has no sugar added, was pretty close, so that’s what I used.
Ingredients
- 1 ½ pounds beets (4 medium), roasted beets
- 2 garlic cloves, crushed
- 1 cup plain Greek yogurt
- 1 tablespoon agave syrup or date syrup
- 3 tablespoons olive oil, plus additional for drizzling
- 1 teaspoon ground caraway seeds
- ⅛ to ¼ teaspoon cayenne, to taste
- Salt to taste
- For garnish: a handful of chopped, toasted almonds (2 to 4 tablespoons)
- Pita bread for serving
2 2/3 cups, serving 6 to 8
Preparation
- Peel beets and cut into wedges. Allow to cool completely.
- Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
- Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.
- Advance preparation: This will keep for a couple of days in the refrigerator.
Dining and Cooking