The beet and me, it is a great love story which has begun since a few years now. Before I was using not more than that, but when I met Mr. he loved it, so I took the bet and I have to say that today it is part of my kitchen everyday ! It is a bit of vegetable left in our baskets, then it is necessary to give it a place of choice and why not make a nice spread at happy hour.
This spread of beet tunes stroll along the shores of the eastern Mediterranean, and this is what I like as I return to my travels in Israel. Then, I’ll take you on a journey with me, the time of the aperitif, to make you discover this recipe.
And then I am sure that with this beautiful color you will not be able to resist !
Spread of beet
Ingredients (for 6 people)
- 1 bunch of raw beets (about 800 g)
- 250 g of yoghurt, Greek style (sheep’s for me)
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 tbsp of zaatar
- 1 c. c. of date syrup
Wash and cook beets until you can plant them easily with a knife inside. Drain and leave to cool.
Peel them and then cut in pieces. Put them in a blender.
Add the yogurt, olive oil, zaatar, garlic cloves and the date syrup. Mix to form a smooth puree. Adjust the seasoning.
Serve cold with pita or lebanese bread.
Inspiration : Jerusalem by Yotam ottolenghi and Sami Tamimi