Best Puréed Beets With Yogurt And Caraway Recipes

PUREED BEETS WITH YOGURT & ZA'ATAR

Pureed Beets With Yogurt & Za'atar image

Beets works surprisingly well with chili & za'atar. Its sweetness taking on a seriously savory edge. Serve as a dip or a starter, with bread &/or veggies.

Provided by VeggiesByCandlelight

Categories Free Of...

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beets
2 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
1 cup Greek yogurt
1/2 tablespoon date syrup
3 tablespoons olive oil
1 tablespoon za'atar spice mix
1 pinch salt
2 green onions, thinly sliced
2 tablespoons slivered almonds, toasted until golden brown
2 ounces goat cheese, crumbled

Steps:

Pre-heat the oven to 400°F.
Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za'atar and 1 teaspoon salt.
Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
Serve at room temperature.

ROASTED BEET AND POTATO BORSCHT

Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Number Of Ingredients 9

Ingredients

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

PURéED BEETS WITH YOGURT AND CARAWAY

Puréed Beets With Yogurt and Caraway image

This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne to spice it rather than the fresh red chile and za'atar that Ottolenghi uses in his version. Ottolenghi's recipe calls for date syrup, but he says that maple syrup can be substituted. I found date syrup in my Persian market, then tasted other sweeteners to compare and found that agave nectar, which has no sugar added, was pretty close, so that's what I used.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Yield 2 2/3 cups, serving 6 to 8

Number Of Ingredients 10

Ingredients

1 1/2 pounds beets (4 medium), roasted beets
2 garlic cloves, crushed
1 cup plain Greek yogurt
1 tablespoon agave syrup or date syrup
3 tablespoons olive oil, plus additional for drizzling
1 teaspoon ground caraway seeds
1/8 to 1/4 teaspoon cayenne, to taste
Salt to taste
For garnish: a handful of chopped, toasted almonds (2 to 4 tablespoons)
Pita bread for serving

Steps:

Peel beets and cut into wedges. Allow to cool completely.
Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 8 grams