Hurricane’s Puréed beetroot with yoghurt & za’atar (Ottolenghi)

Main Ingredients

  • 900g medium beetroots (500g in total after cooking and peeling)
  • 2 garlic cloves, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 250g Greek yoghurt
  • 1 1/2 tbsp date molasses
  • 3 tbsp olive oil, plus extra to finish the dish
  • 1 tbsp za’atar
  • salt

To garnish

  • 2 spring onions, thinly sliced
  • 15g toasted hazelnuts, roughly crushed
  • 60g soft goat’s cheese, crumbled

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