Puréed Beets With Yogurt and Caraway

By Martha Rose Shulman

Updated April 30, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Cook Time
10 minutes
Rating
4(77)
Comments
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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.

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Ingredients

Yield:2⅔ cups, serving 6 to 8

  • 1 ½ 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

  • ⅛ to ¼ teaspoon cayenne, to taste

  • Salt to taste

  • For garnish: a handful of chopped, toasted almonds (2 to 4 tablespoons)

  • Pita bread for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

17 grams carbs; 5 milligrams cholesterol; 162 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 328 milligrams sodium; 6 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel beets and cut into wedges. Allow to cool completely.

  2. Step 2

    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.

  3. Step 3

    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.

Tip

  • Advance preparation: This will keep for a couple of days in the refrigerator.

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Ratings

4 out of 5
77 user ratings
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Comments

Kevin Osinski

I wasn't sure what to expect from this, but it turned out to be a real winner. Served with pita chips and raw veggies for dipping.

Ellen

I really like beets. I ate this in two sittings. I added an extra garlic clove and went heavy on the cayenne. Next time, I'll stick to two gloves and go lighter.

Cathy

Excellent and easy. I made in a blender and used organic roasted beets from costco. Caraway and agave garlic gives it a nice warmth.

Me

Even better after sitting for a few days. Excellent on celery sticks.

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