Beetroot puree with feta cheese and walnuts on rice chips

Ingredients for 4 servings:

• 3 beetroot, fresh
• 3 bay leaves
• 2 chili peppers, red, mild
• 2 garlic cloves
• 2 spring onions
• 1 tbsp, heaped spice mix (Za’atar)
• 4 tbsp yogurt
• 1 tbsp syrup (date syrup)
• Salt
• some olive oil
• 40 g walnuts
• ½ bunch parsley
• 100 g sheep’s cheese
• ½ tsp sumac
• 12 sheets of rice paper, 12 cm x 12 cm
• some peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The puree also goes wonderfully with flatbread

Peel the beetroot, place it in a saucepan with the bay leaves and olive oil, and sauté over low heat for 20 minutes. A tall, narrow pan is recommended, as it allows you to puree the beetroot right at the end. Halfway through the cooking time, add the deseeded chilies and chopped garlic cloves and sauté. Roughly chop the walnuts and dry-roast them in a pan. Add the parsley to the still-hot pan and toast briefly. Set both aside. Grease the muffin tins with peanut oil. Carefully soak the rice papers in a bowl of boiling water, then line the muffin tins. Preheat the oven to 225°C and, using the grill function on the highest setting, toast the rice papers until they look like chip shells. Remove from the oven and arrange on plates. Once the beets are cooked, remove the bay leaves, season the beets with salt, and puree until smooth with a hand blender. Stir the chopped spring onions into the hot puree and season with za’atar, date syrup, and yogurt. Spread the puree over the rice crisps and sprinkle with the crumbled feta cheese, the walnut-parsley mixture, and the sumac.