Pureed Beets with Yogurt Zaatar
Elevate your side dish game with this vibrant and flavorful Pureed Beets with Yogurt Zaatar recipe! Featuring the naturally sweet and earthy taste of roasted beets, this dish is beautifully balanced with creamy full-fat Greek yogurt, zesty lemon juice, and the savory, herbaceous depth of zaatar seasoning. Easy to prepare, this unique puree is blended to a silky perfection, making it ideal as a stunning appetizer, an eye-catching dip, or a colorful complement to your main course. Garnished with fresh parsley, extra zaatar, and a drizzle of olive oil, it not only impresses with its bold flavors but also adds a pop of gorgeous color to your table. Perfect for any occasion, this healthy, gluten-free creation is guaranteed to satisfy both the palate and the eye!
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Recipe Information
Ingredients
- 4 beets (medium-sized)
- 2 tablespoons olive oil
- 1 garlic clove (minced)
- 3 tablespoons Greek yogurt (plain, full-fat)
- 2 teaspoons zaatar seasoning
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 teaspoon extra zaatar (optional, for garnish)
- 1 teaspoon extra virgin olive oil (optional, for drizzling)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash the beets under running water to remove dirt. Pat them dry with a paper towel.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for 45-50 minutes or until a knife slides into the beets easily, indicating they are tender.
While the beets are roasting, prepare the other ingredients. Mince the garlic and measure the yogurt, zaatar, olive oil, lemon juice, salt, and pepper.
Once the beets are done roasting, remove them from the oven and allow them to cool slightly until they are safe to handle.
Peel the beets by rubbing their skins off under running water or using a paper towel. The skins should come off easily.
Roughly chop the peeled beets and transfer them to a food processor or blender.
Add the olive oil, minced garlic, Greek yogurt, zaatar, lemon juice, salt, and black pepper to the food processor.
Blend the mixture until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the beet puree to a serving bowl. If desired, garnish with extra zaatar, a drizzle of olive oil, and a sprinkle of fresh parsley for added color and flavor.
Serve immediately as a side dish or dip, or refrigerate for up to 2 days and serve chilled.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 39.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
