
SPICED BEETROOT-YOGURT PURÉE WITH SUMAC
May 13, 2025This recipe is taken from a COOKBOOK by YOTAM OTTOLENGHI
Ottolenghi, for REDESS, is always a source of inspiration. He has introduced us to many recipes that use sumac or spice mixes containing sumac.
In particular, this recipe uses za’atar.
From Ottolenghi and Sami Tamimi’s Jerusalem:
Beetroot is one of the most commonly used vegetables in Jerusalem…
They write: You’ll be truly surprised by how well chili and za’atar “marry” together.
The Recipe
Ingredients
900g beetroot (500g after cooking and peeling)
2 garlic cloves, minced
1 small red chili, deseeded and finely chopped
250g Greek yogurt
1½ teaspoons date syrup
3 teaspoons olive oil (plus an extra drizzle to finish)
1 teaspoon za’atar
Salt
Topping
2 onions, thinly sliced into rings
15g toasted hazelnuts, roughly chopped
60g crumbled goat’s cheese
Method
Preheat the oven to 200°C (390°F).
Wash the beetroots and place them in a roasting tray. Roast in the oven until tender (a knife should easily pierce the center), about 1 hour.
Let the beetroots cool, then cut them into 6 pieces each.
In a food processor, blend the roasted beetroot, garlic, chili, and yogurt until smooth.
Transfer the mixture to a bowl and stir in the date syrup, olive oil, za’atar, and 1 teaspoon of salt.
For the topping: Fry or caramelize the onion rings until golden.
Spread the beetroot puree on a serving plate, then top with the caramelized onions, chopped hazelnuts, and crumbled goat’s cheese.
Finish with a drizzle of olive oil and serve.



