Beetroot puree with zaatar, walnuts, yoghurt and mint
Tasty nibbles with a bit of crunch. Makes about 20, depending on the size of the bread 1 grain bread stick
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|1 to taste||Olive oil|
|1 to taste||Salt|
|1 to taste||Toasted walnuts, roughly chopped|
|1 serving||Thick greek yoghurt|
|1 to taste||Fresh mint|
|1 dash||Extra virgin olive oil|
- Preheat oven to 200 degC. Slice the bread into thin rounds and brush on both sides with olive oil. Sprinkle with a little salt and bake for about 7 minutes or until golden - watch carefully. Remove from the oven and let cool.
- Peel and chop the beetroot. Put them in a saucepan, cover with salted water and boil for 30 minutes or until soft. Drain and then puree with 1 tablespoon of olive oil, check for seasoning.
- To serve, put small spoonfuls of the beetroot on top of the crostini. Sprinkle with zaatar and walnuts. Top with a small amount of yoghurt and some shredded mint. Finish with a drizzle of extra virgin olive oil.