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Karen's Roasted Beet Dip with Za'atar Bread Flatbreads

Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads

A Hearty and Healthy Beet Dip with a Rich Roasted Flavor. Add Homemade Seasoned Flatbread for the Perfect Mezze Starter!
Karen's Roasted Beet Dip with Za'atar Bread Flatbreads
Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads
I served this recipe as a welcome hors d’oeuvre at my last Cooking Class: Spring Fling: Cooking with the Season to rave reviews! (Greenwich CT.)

A delicious dip & mezze spread with a dynamic magenta color.

Has an earthy yet sweet taste – you can control the flavor… with garlic, lemon or heat using Aleppo pepper (mildly spicy and playfully sweet.)

A Mutabbal dip is typically made with eggplant and served as a mezze or spread, this colorful version of is made with beets.

Karen's Roasted Beet Dip with Za'atar Bread Flatbreads
Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads – also: serve with crudité – top sliced vegetables – dollop onto an endive leave 

After enjoying a meal at Restaurant Damas in Montreal a few weeks ago – the taste of their robust Cold Mezz: Beet Mutabbal is still so memorable, I decided to make it in my kitchen.

My efforts paid off, and this delicious Syrian Appetizer/Mezz is a recipe I will make often!
The key is roasting the beets perfectly in the oven, then blending it with seasonings and ingredients – but not to overpower the flavor of the beets… its central ingredient.
Great for a snack on bread or veggie slices (I’m loving it dolloped on an endive leaves!)… and perfect for company!
Can be made a head of time ~ so a simple way to feed many. (I have found the dip can stay fresh up to 2 weeks in a well sealed glass container.)
Ingredients for Karen's Roasted Beet Dip
Ingredients for Karen’s Roasted Beet Dip 
Roasted Beets (homemade a must!), garlic, tahini, yogurt, sugar, Aleppo pepper, cumin and sea salt. (EVOO for drizzling on top.)

A Snap to Make!!

Roast Beets for one hour wrapped in foil
Karen's Roasted Beet Dip with Za'atar Bread Flatbreads
Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads – gorgeous vivid color! 

Additional Toppings:

Float of EVOO – Coaresly Chopped Parsley -Toasted Pine Nuts – Crumbled Feta Cheese
A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients.
Mezze are small plates and appetizers that are often shared before a meal in the Middle East.

Also See:
Karen’s Middle Eastern Za’atar Flat Bread

Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON! 
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You’ll love this mezze /dip!!
Karen

Karen's Roasted Beet Dip with Za'atar Bread Flatbreads

Roasted Beet Dip (Beet Mutabbal)

A delicious starter - can be an accompianment to a Meze. Recipe tested after loving it at Dumas Restaurant in Montreal.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
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Ingredients

  • 2 large red ruby beets (will have 3 cups after roasting)
  • 1 3/4 teaspoons garlic peeled, grated
  • 5 tablespoons tahini
  • 3 teaspoons fresh lemon juice
  • 1 1/4 teaspoon pure cane sugar
  • 3/4 teaspoon aleppo pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sea salt (you can try using 1/4 t.)
  • 3 tablespoons greek yogurt

Instructions

Roasting Beets:

  • Preheat oven to 425 degrees. Trim, clean and dry beets. Add each beet to a piece of heavy foil, drizzle with a small amount of olive oil and crimp the top securely over each beet. Place on a baking tray and roast for one hour.
    HINT: Beets should not be soft, just cooked through; yet bottoms will be darkened.
  • Cool beet slightly, remove the skins with the back of a knife. Coarsely chop them.
    Add beets and next 7 ingredients (garlic through sea salt in a food processor.)
  • Pulse a few times until a puree - leaving with some texture, not too smooth. Pulse in the yogurt, taste for seasonings.

Serving:

  • Add to a nice bowl, drizzle with a little EVOO and coarsely chopped parsley. Optional: add toasted pine nuts and crumbled feta cheese.

Storing the Dip:

  • Add to a clean glass container with a good seal. Store in the coldest part of the refrigerator, the back. Use within 2 weeks.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Appetizer, meze, To Start
CUISINE: Arabic, Middle eastern
KEYWORDS: Beet Mutabbal Dip, Roasted Beet Dip
Nutrition Facts
Roasted Beet Dip (Beet Mutabbal)
Amount per Serving
Calories
46
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
0.1
mg
0
%
Sodium
 
104
mg
5
%
Potassium
 
141
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
43
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Karen’s Middle Eastern Za’atar Flat Bread (recipe)

Karen's Roasted Beet Dip with Za'atar Bread Flatbreads

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