Puréed beetroot with yoghurt & za'atar from Jerusalem (page 53) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • hazelnuts
  • Greek yoghurt
  • za'atar
  • red chiles
  • beetroots
  • date syrup
  • soft goat cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • s.shadan on August 23, 2021

    I have made this many, many times and it is always a winner. I use vacuum packed beetroots to make it easier. And I add more goat cheese than what the recipe suggests.

  • ChelseaP on August 05, 2021

    This is the best dip I've ever made, it's just exceptional!! The hype is real. Makes an amazing pizza sauce base topped with goat cheese and pine nuts etc.

  • Jardimc on March 12, 2021

    As noted by others, a large quantity of beetroot in the CSA led me to this recipe. I had low expectations, but really I should have known better. Fantastic flavour, and worthy of showstopper status. I made it as directed, but it would just as delicious with or without the gilding of hazelnuts or goat cheese. I see the Food & Wine version calls for maple syrup which I think would interfere with the flavours. The cookbook calls for date syrup which I think is the perfect sweetener for this dip. Definitely a permanent addition to our menu rotation.

  • chezmaryb on December 29, 2020

    The goat cheese and onions set this off

  • Astrid5555 on May 15, 2020

    First of all, we do not like beets. However, since I had an enormous one in this week’s CSA box I needed to find a recipe which we would maybe like. And wow this dip is divine! Who would have thought that the combination with the goat cheese and the spices could elevate a simple roasted beet into something so delicious!

  • JoRF on June 06, 2019

    I cooked my beets in the slow cooker - popped them on in the morning on low, oiled, seasoned and wrapped in foil, they were perfect nine hours later. Followed the recipe exactly and served with just cooked flat bread. Apart from the chili being just a touch too hot this was delicious and I'll definitely make it again. i do like three_quarter's suggestion of serving it with lamb chops... mmmm

  • Melanie on July 10, 2017

    Easy to make in food processor, even easier if you use store bought cooked beetroot. But, I bet this would taste better with home roasted.

  • raybun on June 12, 2017

    This was DIVINE! I will be making this again, and again this summer. I used precooked beets to save time. There was just the right amount of heat, a nice crunch from the hazelnuts that I toasted slightly, and there would have been a nice tangy touch from the goats cheese if I hadn't forgotten it!

  • Three_Quarters on April 08, 2016

    This puree is unbelievable. I served it with lamb chops, normally the star of the show, but they paled in comparison to this simple-to-make but complexly flavored dip. It's already on the menu again for next week, since we're overrun with root vegetables here in the Northeast US. Alterations: used honey instead of date syrup and red pepper flakes instead of a fresh chili. Did not add any of the accompaniments, and just ate it with a fork instead of dipping pita or crackers.

  • Laura on December 31, 2014

    Pg. 53. I made this to use up some beets and we enjoyed it very much. I had to make a couple of substitutions: red pepper flakes for the chile and maple syrup for the date syrup, but otherwise made it as written. I served it as a dip with crackers and pita, but did not bother with the garnishes, as it was just the two of us. The recipe says to serve at room temperature, but I found that I preferred it somewhat chilled. I agree with TrishaCP that the garlic is a bit overwhelming, and I would probably cut that in half next time. Also, the color of the dish in the photo is a beautiful, dark aubergine. The color of mine was more of a raspberry, which is fine for a dessert, but which I find less appetizing in a savory dish. Next time I would cut back on the yogurt in hopes of getting a darker color in the final product.

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/03/08/pureed-beets-with-yogurt-zaatar/

  • Emily Hope on May 08, 2013

    My new favorite way to eat beets. Seriously delicious--sweet and earthy from the beets, and just tangy enough from the yogurt. I don't feel like the za'atar flavor really registered (maybe it's the za'atar that I'm using), but I didn't miss it. Have served with flatbreads and grilled lamb sausages, and as part of an assortment of dips. Great in both applications.

  • westminstr on January 31, 2013

    Served this as a beet salad instead f purée. Skipped the garnishes. Just wonderful!

  • TrishaCP on December 08, 2012

    Amazing way to use beets, especially if you are dealing with non-beet loving people. Be careful on the amount of garlic you use since it is fresh- do not put in the full amount if you have large cloves. Served with flatbreads as a dip.

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