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Recipe

Roasted Beet Muhammara

Scott Phillips

Servings: Makes about 1-1/2 cups

The traditional way to make muhammara, a classic Syrian spread, is with roasted peppers, but this delicious version swaps in earthy beets. Its vibrant color, matched by its deep flavor, will get everyone at your next party talking. Serve with pitas or crackers as an exciting alternative to hummus.

Ingredients

  • 9 oz. trimmed and washed red beets (3 to 4 medium)
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 3/4 cup (2-1/2 oz.) walnuts, lightly toasted
  • 4 medium scallions, sliced (about 1/2 cup)
  • 1-1/2 Tbs. pomegranate molasses
  • 1-1/2 tsp. freshly squeezed lemon juice; more to taste
  • 1 tsp. Aleppo pepper or a scant 1 tsp. crushed red pepper flakes; more to taste
  • 1 tsp. ground cumin
  • Kosher salt

Nutritional Information

      Nutritional Sample Size Per 1 Tbs.
      Calories (kcal) : 60
      Fat Calories (kcal): 45
      Fat (g): 23
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 0
      Sodium (mg): 270
      Carbohydrates (g): 24
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Put the beets in a small baking dish and rub them with 1 Tbs. of the oil. Cover with foil and roast until tender when pierced with a fork, about 1 hour. Set aside to cool, then peel and coarsely chop to yield 1 cup.
  • Pulse the beets, walnuts, and scallions in a food processor until very finely chopped. Add the remaining 1/4 cup oil, the pomegranate molasses, lemon juice, pepper, cumin, and 1/2 tsp. salt; process into a purée. Season to taste with more salt, lemon juice, and pepper. Serve at room temperature or cold. Store, covered and refrigerated, for up to 3 days.

Reviews

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Reviews

  • KarenEBA | 03/03/2016

    Excellent - a wonderful taste combination of sweet then spice

  • VYinLA | 04/12/2015

    Delicious. Years ago in Boston I used to buy Mouhammara but I have not found it since; this dish brought me right back! I found the pomegranate molasses at a high end healthy market; I would not recommend substituting regular molasses. I used Aleppo peppers and next time would add some dried red pepper too, for a bit of heat. I added extra lemon before serving. It's so vibrant visually; make sure you consider on which dish you will plate it!

  • user-575032 | 03/15/2015

    This is a truly refreshing and tasty spread. Took it to a party last night and got many request for the recipe. I did add additional salt and lemon juice. This is definitely a keeper.

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