Intensify the flavour of beetroot with a good dash of sweet/sour pomegranate molasses and a spoonful of aromatic za’atar.
INGREDIENTS
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
To garnish
extra yoghurt, fresh pomegranate seeds or pomegranate molasses and mint
METHOD
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
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.