Pureed Beets with Yogurt and Za'atar from Jerusalem



  1. Heat the oven to 400. Roast the beets in a roasting pan until soft, about 1 hour but it depends on the size of your beets. Let the beets cool off and then peel them. I like to use a paper towel to scrape the skin off. Cut each beet into 6 pieces.
  2. Put the beets, garlic, chili and yogurt in a food processor and process until really smooth. Put the beet and yogurt mixture into a bowl and stir in the date syrup, olive oil, za'atar and salt. Taste and add more salt if needed.
  3. Top with the green onions, nuts and goat cheese, then drizzle a little more olive oil over it all.
  4. Serve at room temperature.