Pureed Beets with Yogurt and Za'atar from Jerusalem


  • about 1 pound beets
  • 2 cloves of garlic, minced
  • 1 small red chile, seeded and diced
  • 1 cup Greek yogurt
  • 1 1/2 Tablespoons date syrup or maple syrup or pomegranate molasses
  • 3 Tablespoons olive oil plus extra to finish
  • 1 Tablespoon za'atar
  • 1 teaspoon salt
  • 2 green onions, thinly sliced
  • 2 Tablespoons toasted hazelnuts or walnuts, chopped
  • 2 ounces goat cheese, crumbled


  • 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.
  • 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.
  • Top with the green onions, nuts and goat cheese, then drizzle a little more olive oil over it all.
  • Serve at room temperature.