3 large beets (about 1 pound), trimmed and sliced in half lengthwise
2 small garlic cloves, peeled
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1½ tablespoons pure maple syrup
1 tablespoon za’atar
1 teaspoon kosher salt
¼ cup roasted sliced almonds
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm pita bread, for serving (or sliced carrots and cucumbers for a grain-free option)
Instructions
Preheat the oven to 400°. Put the beets in a small roasting pan and bake for about 45 to 50 minutes, until tender. Let cool slightly.
Peel the beets, cut into wedges and transfer to a food processor. Add the garlic and yogurt and pulse until blended. Add the olive oil, maple syrup, za’atar and salt and puree. Scrape into a wide, shallow bowl, or spread onto a large plate. Scatter the almonds, goat cheese and scallions on top and serve with bread, carrots or cucumbers.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-beet-puree-with-zaatar/