Beetroot Puree with (or without) greek yoghurt

So I have recently returned from a trip to Israel and have been inspired both by the food I ate there and by my new love, Yotam Ottolenghi, to try a few recipes from his fabulous book “Jerusalem”. I test drove this recipe recently with friends as part of a mezze starter and then recreated it without the greek yoghurt for vegan friends and on both occasions it was delicious. The colour of the beetroot is simply divine and makes you want to dive in to its deliciousness. I served this as a dip with pitta bread but it can also be a side to meat and cheese dishes.

To create a little variety I dressed my beetroot puree in three ways: with feta goats cheese, with Greek yoghurt and simply with olive oil and spring onions. You can also use hazelnuts and sesame seeds.

Quick, easy and delicious and a knock out on the table!

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Ingredients: 900g oven baked beetroot (c. 500g once baked and peeled), 2 garlic cloves, 1 red chilli, 250g Greek yoghurt (optional), 1 1/2 tsp of date syrup (or honey), 3 tsp extra virgin olive oil to drizzle as a garnish, salt and black pepper. To garnish: spring onions, sesame seeds, chopped hazelnuts, crumbled goats cheese.

Preparation: 10 – 40 mins (depending if buy beetroot ready cooked)

  1. If you have a raw beetroot, oven bake at 180-200C for c.30-40 mins until you can easily insert a knife. Many greengrocers sell ready baked beetroot so this can save time if you buy precooked.
  2. Place the beetroot, garlic, chilli and greek yoghurt in a blender and mix until smooth.
  3. Spoon into a serving dish and drizzle with the date syrup and olive oil and add extra salt and pepper.
  4. Dress with finely chopped spring onion, crumbled goats cheese, chopped hazelnuts and sesame seeds.
  5. Serve at room temperature with some freshly baked pitta breads for dunking.
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Comments
2 Responses to “Beetroot Puree with (or without) greek yoghurt”
  1. How exciting. I bet you picked up some great recipes to make at home. this one looks like a winner.

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