The Back Yard Lemon Tree

This garlicky beet spread from Melissa Clark makes a wonderful side for latkes and all kinds of fritters. I particularly like it paired with these Turkish Swiss Chard Fritters from Ottolenghi, but it is also very good served with some warmed pita bread and vegetable crudites as a light appetizer and snack. If you’re not up to roasting your own beets it works just as well with some pre-boiled packaged beets from the supermarket. As the festive season approaches in Australia, and we become weighed down with a lot of food options you could also serve it with a simple chopped salad, some flatbread and call it lunch.

Garlicky Beet Spread with Yogurt, Dill & Horseradish

Adapted from Melissa Clark via the NYT

• 2 medium beets, scrubbed and trimmed or 1 x 250g (8.8 oz) packet of boiled beets
• 2 tablespoons extra-virgin olive oil (more for beets)
• 45 grams walnuts (About 1/2 a cup)
• 1 very large clove of garlic, minced
• 1 teaspoon sea salt, more to taste
• 1 cup of Greek Yogurt
• 2 tablespoons, chopped dill
• 2 tablespoons of lemon juice (more to taste)
• 2 teaspoons of prepared horseradish (or more to taste)
• Freshly ground black pepper to taste (optional)

1. If you are roasting your beets heat you oven to 190F (375 F). Wrap beets in foil, place on a baking tray and Bake until tender about 1 to 1 1/2 hours. Let beets cool and peel off skin and roughly chop.
2. Grind walnuts, garlic and salt in a food processor until very finely ground. Scrape down the sides of the bowl and add the rest of the ingredients – peeled beets, oil, yogurt. lemon juice, dill and horseradish until fairly smooth. Check for seasoning add more salt, lemon or horseradish if needed.
3. Serve a side with latkes or fritters or serve with vegetable crudites and warmed flat bread as an appetizer or snack.