Best 3 Pureed Beets With Yogurt Zaatar Recipes
**Indulge in the Symphony of Flavors: Pureed Beets with Yogurt, Zaatar, and More**
Immerse yourself in a culinary adventure with vibrant pureed beets, a symphony of flavors that will tantalize your taste buds. This versatile dish forms the foundation for a trio of delectable recipes that showcase the earthy sweetness of beets, complemented by the tangy embrace of yogurt and the aromatic allure of zaatar. Whether you seek a refreshing dip, a vibrant salad, or a hearty bowl of goodness, these recipes offer a delightful journey through a tapestry of textures and tastes.
PUREED BEETS WITH YOGURT & ZA'ATAR
Beets works surprisingly well with chili & za'atar. Its sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread &/or veggies.
Provided by VeggiesByCandlelight
Categories Free Of...
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400°F.
- Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
- Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
- Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za'atar and 1 teaspoon salt.
- Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
- Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
- Serve at room temperature.
PURéED BEETS WITH YOGURT AND CARAWAY
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.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Yield 2 2/3 cups, serving 6 to 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 8 grams
PURéED BEATS WITH YOGURT AND ZA'ATAR
Beets work surprisingly well with chili and Za'atar. It's sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread and/or veggies.
Provided by VeggiesByCandlelight
Categories Free Of...
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 degrees F.
- Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour ( or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters an allow to cool completely.
- Put the beets, garlic, chili flakes, and yogurt in a food processor and blend until into a smooth paste.
- Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, Za'atar and 1 teaspoon salt.
- Place the purée on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
- Sprinkle the green onions, almonds and the goat cheese on the purée and drizzle with olive oil.
- Serve at room temperature.
Nutrition Facts : Calories 167.9, Fat 10.2, SaturatedFat 2.4, Cholesterol 4.3, Sodium 178.6, Carbohydrate 16.4, Fiber 3.5, Sugar 12.4, Protein 4.9
Tips:
- Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be sweeter and more tender than larger ones.
- Roast or boil the beets: Roasting brings out the natural sweetness of the beets, while boiling makes them more tender. To roast, preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 45 minutes to 1 hour, or until tender. To boil, place beets in a large pot of water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, or until tender.
- Puree the beets: Once the beets are cooked, peel them and puree them in a food processor or blender until smooth. You can also mash them with a fork or potato masher, if desired.
- Add yogurt, za'atar, and other seasonings: Stir in yogurt, za'atar, lemon juice, garlic, and salt to taste. You can also add other herbs and spices, such as cumin, coriander, or paprika.
- Serve immediately or chill: Pureed beets can be served immediately, or they can be chilled for later. Serve as a dip, spread, or side dish.
Conclusion:
Pureed beets with yogurt and za'atar is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber, vitamins, and minerals. Pureed beets can be served as a dip, spread, or side dish, and they are perfect for parties, potlucks, and picnics.
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