PUREED BEETS & YOGURT WITH ZA’ATAR

VEGAN / GLUTEN FREE

pureed beets and yogurt with za'ataar by kalejunkie

PUREED BEETS & YOGURT WITH ZA’ATAR

2 packages Love Beets steamed beets
2 small containers Forager Project plain cashew yogurt
2 garlic cloves, finely chopped
3 tb Pure Evoo olive oil
1 1/2 tb Soom Foods date syrup
1/2 tsp salt
1 tb za’atar spice (I get this at the Middle Eastern store, but it’s easy to find online)

Maybe it’s my middle eastern blood, maybe it’s not—but this PUREED BEETS & YOGURT WITH ZA’ATAR dish speaks to my soul and will probably speak to yours too. I like to pour some over warm, crusty bread and enjoy it for lunch for a snack! If you are hosting NYE, flag this post so you make it! I shared the process on my stories yesterday, so if you didn’t see it, make sure to check it out. It’s super easy and quick to make (we are talking under 5 minutes). 

 

INSTRUCTIONS

In a blender or food processor, add beets, garlic, and cashew yogurt.
Lightly blend or pulse until incorporated. You can either leave some texture or make it totally smooth, it’s up to you.
Pour the beet mixture into a bowl and stir in the date syrup, olive oil, salt, and za’atar.
Taste and adjust seasonings as needed.
Plate and top with chopped parsley, more olive oil and za’atar.
Recipe adapted from
Ottolenghi’s Jerusalem.

XO