Syrian Beet Spread

Makes about 1 1/2 cups

This is often a staple in our fridge. It's spicy and sweet. A client favorite! It makes a wonderful spread for toast or dip for veggies and crackers.

METHOD

Preheat the oven to 375°F.

Place the beets in a small baking dish and drizzle them with 1 Tbs. of the oil. Cover with foil and roast until tender, about 1 hour.

Set aside to cool. Run beets under water to remove the skin, then add to food processor. Pulse the beets, nuts, and scallions until very finely chopped.

Add the remaining 1/4 cup oil, the pomegranate molasses, lemon juice, pepper, cumin, and 1/2 tsp. salt; process into a purée. Season to taste with more salt, lemon juice, and pepper.

Stir in Greek yogurt if using. I never add this, but a friend has and loves it this way, too.

INGREDIENTS

3-4 medium washed red beets, cut in quarters

1/4 cup plus 1 Tbs. extra-virgin olive oil

1 cup walnuts or pecans, lightly toasted

4 medium scallions, sliced

1-1/2 Tbs. pomegranate molasses

1 freshly squeezed lemon

1 tsp. crushed red pepper flakes

1 tsp. ground cumin

Kosher salt + pepper

1 TBS Greek yogurt (optional)