Salads and appetizers
ChefNada Hadraj
Beetroot Mutabbal (Beet Dip)
A beetroot mutabbal (beet dip), a tasty and easy starter. Beets are rich in health benefits that are easy to overlook in our Arab kitchen.
Ingredients
Start here, then move straight into the method.
- \r\n
- 4 boiled beets
- 1/2 cup plain yogurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Olive oil
- Salt
- Black pepper
- \r\n\r\n
Method
Follow the cooking sequence without leaving the page.
- Put the boiled beets into the electric blender
- Gradually add the remaining ingredients until you obtain a smooth, creamy, homogeneous mixture
- If desired, you can add grilled eggplant or boiled chickpeas to the beet mixture
- Place the beet mutabbal in a serving dish and garnish as desired with olive oil, mint, and pomegranate seeds
Recipe tags
Salads and appetizersLevantNut freeEgg free
