Smashed beetroot on garlic yogurt with chickpeas and pomegranate syrup
Beetroot often has a reputation for being heavy or boring. But trust me, this dish completely changes that! The idea came to me one evening when a simple salad just wouldn't have sufficed. I roasted the beetroot in the oven like smashed potatoes until the edges were beautifully crisp and lightly caramelized.
- 600 g roti bete
- 5 tablespoons olive oil
- 200g Greek yogurt
- 1 clove of garlic
- 1 Zitone
- 80 g Excess
- 40 g pistachios
- 3 EL Granatapfelsirup
- 30 g sprouts
- 300 g chickpeas
- Flatbread (for serving)
- Salt
- Pfeffer
- Preheat the oven to 200°C (390°F). Wash the beets very thoroughly, remove the stems, pat dry, rub with a little olive oil, and wrap in aluminum foil. Drain the chickpeas, pat dry, and mix with cumin, paprika, a pinch of salt, and a small amount of the olive oil. Place on a baking sheet lined with parchment paper and bake with the beets for about 60 minutes. Meanwhile, finely grate the garlic. Mix the yogurt with the garlic, lemon juice and zest, most of the olive oil, salt, and pepper, and set aside. Roughly chop the pistachios.
- Remove the beets and chickpeas from the oven and let them cool slightly. Then place the beets on a baking sheet and gently flatten them with the back of a fork or the bottom of a glass, so that the beets split open but don't fall apart completely. Drizzle the flattened beets with the remaining olive oil, season with salt and pepper. Increase the oven temperature to 220°C (425°F) (convection) and roast the beets uncovered (without foil) for another 12–15 minutes, until the edges are crisp and caramelized.
- Spread yogurt generously on a plate or serving platter. Place the crispy, crushed beetroot on top of the yogurt. Sprinkle with roasted chickpeas, sprouts, crumbled feta, and chopped pistachios. Drizzle generously with pomegranate molasses. Serve with toasted flatbread, if desired.
Beetroot often has a reputation for being heavy or boring. But trust me, this dish completely changes that! The idea came to me one evening when a simple salad just wouldn't have sufficed. I roasted the beetroot in the oven like smashed potatoes until the edges were beautifully crisp and lightly caramelized. Combined with a creamy garlic-yogurt base, crispy chickpeas, salty feta, chopped pistachios, and sweet-and-sour pomegranate molasses, it creates an explosive interplay of textures and flavors: earthy, refreshing, crispy, and creamy all at once. Perfect as the highlight of a relaxed mezze evening with friends, as a light yet satisfying after-work meal with toasted flatbread, or as a colorful centerpiece at your next dinner party. A dish that's guaranteed to win over even the most skeptical beetroot lovers!