Roasted Beet Puree with Goat Cheese and Cilantro

Total Time: 2 Hours

Adapted from Sami Tamimi and Yotam Ottolenghi’s Jerusalem: A Cookbook, this innovative preparation of beets makes the earthy sweetness of these ruddy root vegetables shine. Accented by fresh oregano and thyme and topped with creamy goat cheese, crunchy hazelnuts, and the oniony zip of green onions and fresh cilantro, it works perfectly as a side dish for chicken or fish or as a dip for flat bread, pita chips, and fresh vegetables.


  • 2 lbs. beets, roasted and peeled (400 degree Fahrenheit, 1 hour or until tender)
  • 2 cloves garlic, minced
  • 1 small chile, minced
  • 1 cup Greek yogurt
  • 1 1/2 tbsp date syrup (or substitute 1 tbsp honey and 1/2 tsp rose water)
  • 1 tsp fresh oregano
  • 1 tsp kosher salt
  • 1 tsp fresh thyme
  • 2 green onions, minced
  • 1/4 fresh cilantro, chopped
  • 1/2 cup salted, roasted hazelnuts, minced
  • 1/2 cup goat cheese, crumbled


  1. Blitz the beets, garlic, chile, yogurt, and date syrup in a blender until smooth and well-combined.
  2. Stir in fresh oregano, salt, and fresh thyme.
  3. Serve spread over a platter with fresh pita bread and top with green onions, hazelnuts, and goat cheese.