The perfect beetroot dip
I don't know how often I have already made Ottolenghi's Puréed beetroot with yoghurt & za'atar recipe. It is so easy to make, is super tasty and lasts in the fridge for a few days. It is perfect for a quick snack before dinner and we tend to eat the spread it with matzo bread or for lunch on a fresh piece of baguette or sourdough. We always drizzle a bit of olive oil on top and add salt or black & white sesame seeds.
Recipe by Yotam Ottolenghi (slightly altered)
- 900g medium beetroots (500g in total after cooking & peeling)
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded and finely chopped
- 250g Greek yoghurt
- 3 tbsp olive oil plus extra to finish the dish
- 1 tbsp za'atar
- salt & pepper
Preheat the oven to 200C.
Wash the beetroot and place in a roasting tin. Put them in the oven and cook, uncovered, until a knife slices easily into the centre (ca. 1h). Once they are cool enough to handle, peel and cut each on into about six pieces. Let them rest a bit to cool down.
Place the beetroot pieces, garlic, chilli & yoghurt in a food processor bowl and blend to a smooth paste. Transfer to a large mixing bowl and stir in olive oil, za'atar and one teaspoon of salt. Season to taste and enjoy!