Roasted Beet Puree with Za'atar
 
 
Ingredients
  • 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
  1. 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.
  2. 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/