Puréed Beets With Yogurt And Caraway Recipes

PURéED BEETS WITH YOGURT AND CARAWAY

Steps:

• Peel beets and cut into wedges. Allow to cool completely.
• Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
• Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.

PUREED BEETS WITH YOGURT & ZA'ATAR

Steps:

• Pre-heat the oven to 400°F.
• Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
• Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
• Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za'atar and 1 teaspoon salt.
• Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
• Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
• Serve at room temperature.