2 tablespoons olive oil
1 red onion, very finely chopped
2 cloves garlic, crushed
3-4 medium beetroot, peeled and grated (you need 3 cups)
3 tablespoons raisins
2 tablespoons pomegranate molasses or balsamic vinegar
1 tablespoon za’atar
2-3 tablespoons lemon juice
2 tablespoons thick plain yoghurt
3 tablespoons chopped mint
sea salt and freshly ground pepper
extra yoghurt, fresh pomegranate seeds or pomegranate molasses and mint
Heat the oil in a medium saucepan and add the onion and garlic with a good pinch of salt. Cover and cook until tender. Add the beetroot, raisins and pomegranate molasses and season with salt. Cover and cook for 20 minutes, stirring occasionally until the beetroot is tender and glossy. Take care the mixture doesn’t catch on the base of the pan.
Cool for 15 minutes then transfer to a food processor. Add the za’atar, lemon juice, yoghurt and mint, season generously and process until smooth. Taste and add extra lemon juice if needed.
To serve: Transfer to a serving bowl and top with extra yoghurt, pomegranate seeds if available or a drizzle of pomegranate molasses and mint. Makes about 2 cups