Puréed Roasted Beet with grass fed only yogurt, Za'atar and Hazelnuts

This recipe is an adaptation of one of my favourite Ottolenghi dishes from his "Jerusalem" cookbook. It may be from the "holy land" but the flavours are all good here, with our local terroir impression on this natural combination of flavours.

2 lb medium beets
2 cloves of garlic
1 tbsp honey
1 tbsp za'atar
3 tbsp olive oil, plus extra
1 cup balkan style/greek yogurt (ideally grass-fed-only)
2 green onions, sliced thin on diagonal
2 tbsp hazelnuts, coarsely crushed
2 tbsp local goat's milk feta, crumbled (chevre can work too)


Preheat your oven to 400F.

Beet Puree with za'atar


Clean up your beets, leaving the skin on. Chop them down to roughly 2 inch pieces, toss them in a bowl with olive oil to coat them well, then spread them out on a roasting pan or cookie sheet and roast them until a fork easily runs through them. Probably an hour.


Beet Puree with Za'atar


Place the beets, garlic, honey, za'atar, and yogurt in a food processor and purée to a smooth paste. Like in the photo, spread the purée around your serving plate, then drizzle some olive oil, crumble over the goat feta, spread the hazelnuts, and green onions around the top, and add another dash of za'atar. Enjoy with my yogurt panbread or with my heritage flax lentil crackers.