Roasted Beetroot Tarator with Walnuts

Ingredients

• 3 medium red beets
• 1 cup strained yogurtInstead: strained yogurt
• 2 cloves garlic (minced)
• 1/2 cup walnut kernels (coarsely chopped)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon pomegranate molasses
• 1 teaspoon salt
• A pinch of fresh dill (for garnish)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the red beets with their skins on, wrap them in aluminum foil, and roast them in a preheated oven at 200°C for about 45 minutes until tender.

2. 2

   Once cooled slightly, peel the roasted beets and grate them or chop them into tiny cubes with a knife.

3. 3

   In a deep bowl, whisk together the strained yogurt, minced garlic, and salt until smooth.

4. 4

   Add the chopped beets to the yogurt mixture and gently fold them together until the pink color is evenly blended.

5. 5

   Heat the olive oil lightly in a small pan and sauté the chopped walnuts for 1-2 minutes until fragrant.

6. 6

   Transfer the meze to a serving plate, drizzle with the warm walnut oil, and garnish with pomegranate molasses and dill before serving.

Note. Roast the beets instead of boiling them; this method enhances the natural sweetness and gives the tarator an exceptional depth.