Our friends Sarah and Michael recently gave us 2 wonderful cookbooks from Yotam Ottolenghi: Plenty and Jerusalem. When they came over to spend the weekend with us and we were stuck inside the house because of the insane polar vortex, we had nothing better to do than try some of Ottolenghi's recipes. So you will soon see several of these on the blog, as I have become totally addicted to the incredible taste and freshness of his dishes, which also happen to be quite healthy.
I found this particular recipe by Ottolenghi in Food and Wine, as I was looking for a nice and healthy dip for the Oscars night.
Ingredients:
1/2 lb cooked beets, cut in cubes
2 small garlic cloves, minced
1/2 red chile, seeded and minced
1 plain Greek yogurt
2 tbsp olive oil
1 tbsp maple sirup
1 tsp za'atar (mix of herbs including oregano and thyme)
Salt
1/4 cup roasted hazelnut, chopped
2 tbsp fresh goat cheese, crumbled
Warm pita bread for serving
Put the beets, garlic, chile, yogurt, olive oil, maple sirup and za'atar into a food processor and puree. Season with salt and pour into a large bowl. Scatter the hazelnuts and goat cheese on top. Serve with warm pita bread.
