Beet Spread on Challah Toast
This three beet (Red, Golden, Chioggia) spread has a light texture, luxurious flavor, and eye catching warm pink and orange tones. Spread on challah toast and garnished with goat cheese, green onions, and hazelnuts, it makes a great starter for a Friday night Shabbat dinner.
READY IN 70 MIN
- 6 beets, 2 red, 2 golden, 2 chioggia
- 1 garlic clove
- 1 small yellow or red chile
- 1 cup of plain Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon za'atar
- 2 tablespoons goat cheese
- 2 green onions
- 1/4 cup roasted hazelnuts
- 1 loaf of challah bread
Preheat oven to 350 degrees. Trim beets and put in a roasting pan, add a 1/4 cup of water. Cover with foil and bake for 1 hour.
Mince garlic, seed and mice chile.
Peel beets, cut into wedges and transfer to food processor or blender. Add garlic, chile, and yogurt. Pulse until blended. Add olive oil, za'atar blend, maple syrup, and a pinch of salt and pepper. Puree until smooth. Taste and correct seasoning if needed.
Place challah bread in oven to warm.
Slice challah bread and slather beet spread on top. Scatter goat cheese, hazelnuts and chopped green onions on top. Serve and enjoy!