Pureed Beets With Yogurt and Caraway

• 1 1/2 pounds beets (4 medium), roasted beets
• 2 garlic cloves, crushed
• 1 cup plain Greek yogurt
• 1 tablespoon agave syrup or date syrup
• 3 tablespoons olive oil, plus additional for drizzling
• 1 teaspoon ground caraway seeds
• 18 to 1/4 teaspoon cayenne, to taste
• Salt to taste
• For garnish: a handful of chopped, toasted almonds (2 to 4 tablespoons)
• Pita bread for serving

1. Peel beets and cut into wedges.
2. Allow to cool completely.
3. Turn on a food processor fitted with a steel blade and drop in garlic.
4. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula.
5. Add beets and pulse to finely chop.
6. Add yogurt and process to a smooth puree.
7. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
8. Mound into a wide bowl and run a fork over the surface.
9. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.

beets, garlic, yogurt, syrup, olive oil, ground caraway seeds, cayenne, salt, bread

Taken from cooking.nytimes.com/recipes/1016823 (may not work)