Puréed Beets With Yogurt and Caraway

By Martha Rose Shulman

Updated May 1, 2024

Puréed Beets With Yogurt and Caraway
Andrew Scrivani for The New York Times
Cook Time
10 minutes
Rating
4(75)
Comments
Read comments

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
  • 1½pounds beets (4 medium), roasted beets
  • 2garlic cloves, crushed
  • 1cup plain Greek yogurt
  • 1tablespoon agave syrup or date syrup
  • 3tablespoons olive oil, plus additional for drizzling
  • 1teaspoon ground caraway seeds
  • ⅛ to ¼teaspoon 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 (8 servings)

162 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 6 grams protein; 328 milligrams sodium

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.

Ratings

4 out of 5
75 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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