A Very Simple Mezze Plate

Entertaining Food

Beetroot Puree

  • 1.5kg cooked beetroot, peeled
  • 2 garlic cloves
  • 1 large chilli
  • bunch of fresh coriander
  • small bunch of fresh mint leaves
  • 1 tbsp horseradish
  • 1 tbsp garam masala
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 125ml greek yoghurt

Cannellini Puree

  • 400g tin cannellini beans
  • 2 garlic cloves
  • 1 large red chilli
  • bunch of fresh coriander
  • small bunch of mint
  • juice of 1 lemon
  • 1 tbsp tahini paste
  • tbsp Greek yoghurt
  • 1½ tsp garam masala
  • 50ml extra virgin olive oil

For the Beetroot Puree

Except for the yoghurt, place everything in the food processor and blend until you have a smooth puree. Stir in the yoghurt and taste for seasoning.



For the Cannellini Puree

Drain the beans and rinse well. Place beans in a blender or food processor along with the garlic and chilli. Add all other ingredients and blend to a smooth puree. Check seasoning.

  • recipes
  • pictures David Merewether

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