Recipe Beetroot and Rhubarb Dip

Sweet and sour beetroot and rhubarb dip.

Za'atar is a spice blend originating from Lebanon. It traditionally contains dried thyme, sesame seeds, and sumac. Some mixes may also contain oregano, marjoram, and salt.

INGRÉDIENTSFor the dip

• 2 medium beets (450 grams)
• 2 thin rhubarb stalks (220 grams), trimmed and cut into 1.5 cm (1/2 inch) pieces
• 2 tablespoons sugar
• Juice of 1/2 orange
• 2 tablespoons full-fat yogurt
• 1 small garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon chili flakes

For the Nigella-style topping — green tahini sauce

• 100 grams sorrel, stems removed (see notes)
• 75 grams (4 tablespoons) tahini paste
• 75 ml cold water
• 2 medium garlic cloves, peeled
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

For the Ottolenghi Topping

• 30 grams (1/4 cup) soft goat cheese, crumbled
• 15 grams (1/8 cup) hazelnuts, toasted and roughly chopped
• 1 teaspoon za'atar

PRÉPARATIONMake the Dip

1. Preheat oven to 200°C. Wash the beets and arrange them, unpeeled, on a baking sheet in the middle of the oven. Bake for about 1 hour, until very tender and a knife can easily pierce them. Remove the beets and let them cool. Once cool, peel them. Meanwhile, prepare the rhubarb. In a heavy-bottomed saucepan, combine the rhubarb, sugar, and orange juice and heat over medium heat. Bring to a boil and let the sugar dissolve. Reduce the heat, cover the pan, and let the rhubarb cook for about 7 minutes, until the pieces are tender but still hold their shape.
2. Remove the rhubarb pieces with a slotted spoon, reserving the syrup (you can use it to coat oats or yogurt), and place them in a blender.
3. Add the beets, yogurt, garlic, salt, and chili flakes to the blender and blend until smooth.
4. Transfer the sauce to a serving dish and use the back of a spoon to smooth the surface.

Make a Nigella Topping: Green Tahini Sauce

1. Put all the ingredients in a blender and blend until you get a smooth sauce.
2. Pour the sauce over the beetroot and rhubarb sauce.

Make an Ottolenghi Topping

1. Spread the goat cheese and hazelnuts over the beetroot and rhubarb dip and sprinkle with za'atar as a finishing touch.