This delicious low-cal superfood contains so much vitamins and minerals it can lower high blood pressure, improve athletic performance and even help fight inflammation!
Add more beets to your diet with this roasted beets and yogurt spread by chef Sami Tamimi, author of Jerusalem cookbook. Its wonderful as a dip, as a colorful base for serving roasted veggies, or in a sandwich!
Top it off with some crumbled feta and extra za’atar! Use plant-base yogurt to make it vegan!
This is one of the dips I will be teaching in my dips and crackers online-class! Click to register for the next class!
2 large beets
1 garlic clove
5.3oz greek yogurt 2%
1 tbs date syrup
1 1/2 tbs extra virgin olive oil
1/2 tbs za'atar
Place beets on baking sheet and roast in a preheated oven at 375f for 1 hour. (test for doneness by inserting a knife through the center)
Let beets cool slightly and peel the beets. Cut into chunks.
Place beets, yogurt, garlic and jalapeño in a food processor or blender and blend into a paste. Transfer to a bowl and add salt, date syrup, olive oil and za'atar and mix to combine.