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