Beetroot dip/spread

I  made this dip from Ottolenghi’s book, Jerusalem. We had it as part of a meal that included a hot bean and leek dish, some salmon, and bread. This was the best bit. The spices I got mail order from Seasoned Pioneers

INGREDIENTS:

  • 2 medium beetroot, about the size of a tennis ball
  • 2 cloves of garlic, peeled
  • 1 small hot red chilli, deseeded and finely chopped
  • 250g Greek-style yoghurt
  • 1.5 tbsp date syrup 
  • 3 tbsp olive oil
  • 1 level tsp salt
  • 1 tbsp za’atar spice mix
  • 2 spring onions
  • 15g toasted hazelnuts, roughly crushed. 
  • 60g soft goat’s cheese or sheep’s cheese, crumbled. 

METHOD

  • Wash the beetroot, and cook without peeling. I boil them in water for an hour, but you can also bake them for an hour in the oven. 
  • Once they are cooked and cooled, peel them and chop them roughly. 
  • Put the garlic, beetroot, chilli and yoghurt in a blender, and puree. I used a soup wand to do this. 
  • Mix in the date syrup, salt, olive oil and Za’atar. 
  • Transfer the mixture to a serving dish, and garnish with chopped spring onions, goats cheese and toasted hazelnuts. A drizzle of olive oil is good as well. 

This is best served at room temperature, with bread. 

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