Spicy Beet Sauce
From Stonesoup
Roast beets are one of my all time favourite veg and so I just adore this sauce. If beets aren’t your thing serve the lamb with hummus instead.
This was inspired by the fabulous book ‘Jerusalem’ by Yotam Ottolenghi.
4 large beets, scrubbed
4-6 tablespoon creamy Greek style yoghurt
2 tablespoons za’atar
1 clove garlic
3 tablespoons extra virgin olive oil
1. Wrap beets in foil individually and bake for about 1 hour at 180C (350F). Or until tender.
2. Cool beets and purée in your food processor with the yoghurt, za’atar, garlic and olio. Taste and season with salt and pepper.
VARIATIONS
vegan / dairy-free – replace yoghurt with 3 tablespoons each tahini and extra virgin olive oil.
can’t find za’atar – use 1 tablespoon each ground cumin and sesame seeds.
different veg – lovely with roast carrots or sweet potato instead.
Add to my Old Favourite Recipes
Hey Jules,
I guess I’ll have to buy more tin foil. Roasting beets in foil is a great idea! I might scrub-peel them first and add a touch of butter.
Stag horn sumac grows wild all over Vermont. So few of my friends have any idea what za’atar is or, for all it matters, how to use it. I clip a few of the flower clusters every summer, when they are at their brightest red. I dry them in brown paper bags.
Nothing like some nitric oxide from a few beets to keep the BP down. Another keeper!
Wow Daryle!
Lucky you having access to wild sumac… You’ve got me thinking about figuring out how to grow my own.
And wasn’t aware of the benefits of beets keeping the BP down – I love beets so maybe that’s why my BP is always good.
Jx