Appetizers are devilishly delicious dishes that stimulate the feeling of craving for food and soothe the feeling of ravenous simultaneously. An outstanding example of its kind is Mutabbal, a toothsome Middle Eastern cuisine that boosts your appetite for life.
Beetroot is a winter vegetable that is a rich source of antioxidants and it is useful to reduce the inflammation, and can also lower the blood pressure. It has umpteen health benefits such as improving brain function, having anti-cancer potential, and being good for digestion difficulties. Being light on the stomach and having a zesty taste make you feel relished while having mutabbal.
So, why not use this plant with magical color more? Mutable Shamandar is a beetroot dip that you can prepare as an appetizer and serve on your mezze platter. It has a Syrian origin, but it is generally a favorite dip in Lebanon and the Levant area. Being comprised of a hearty vegetable, beetroot, as the main ingredient, turns mutabbal into a culinary masterpiece. In addition to having a delicate taste,
This vibrantly colorful appetizer is easy to make and gives a special beauty to your party table. You can serve Mutabbal Shamandar Dip with crispy and colorful veggies or some baked multigrain pita chips. This perfect match will pleasantly surprise you! The important tip when you are buying beetroots is that smaller beets are sweeter and less earthy. So, the roasting time would be different depending on the size of your beetroots.
Try this easy and colorful Mutabbal Shamandar, and you will be addicted to its perfect taste and beauty!
Preheat your oven to 450°F (230°C). Cover your baking sheet or baking pan with foil.
Scrub and wash the beetroots well. Peel them using a paring knife. If the beetroots are very large, you better cut them into quarters. Put them on the baking pan and drizzle with a little olive oil, and add some salt and pepper.
Cover the baking pan with foil and put it in the oven. Let the beetroots roast for 45 minutes to 1 hour. As mentioned above, the roasting time depends on the beetroot size. To make sure if they’re done or not, you should insert a fork into the beetroots, it should insert smoothly and easily.
If you don’t have an oven available, you can also boil the beetroot until tender.
Remove the beetroots from the oven and let them cool to room temperature. Wait for about thirty minutes.
Now it is time to mix them all. Add into the bowl of your food processor, the lemon juice and garlic. Pulse until completely smooth and combined. Let the garlic sit in the lemon juice for about 10 minutes. Then, add the tahini and blend thoroughly until well combined. Add your olive oil and more salt and pepper if necessary. Now, you can add the roasted beetroots and pulse again.
The final consistency of your Mutabbal Shamandar depends on your personal preference. It is up to you if you prefer it chunky or like a smooth dip. Blend and check the taste. Adjust salt and pepper if needed.
Serve alongside pita bread, crackers, or raw veggies. Garnish with pomegranate arils, Kalleh HadhimLazem Yogurt, or fresh herbs. Drizzle with extra olive oil and enjoy!
Roasted beetroot dip can be stored in the freezer for up to 6 months.