Walnuts and scallions or mint (optional) for serving
FOR BOILING THE BEETROOTS
Trim the tops off the beets, leaving 2 inches of the stem. Wash them. Keep the greens*
In a large pot add water, vinegar, and salt. Add the beets, bring water to a boil, and then reduce to a simmer. Cook beets until fork tender, about 30 minutes. Peel once cooled.
FOR ROASTING THE BEETROOTS
Preheat oven to 400°F (200°C). Trim the tops off the beets, leaving 1/2 inch of the stem. Keep the greens*. Wash them well and scrub the dirt. Dry well.
Set the oven rack in the center position. Place them on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets. Add the garlic, the walnuts, the thyme and season with salt and pepper. Wrap the beets tightly in the foil pouch and place them on a sheet tray.
Roast the beets until fork tender, about 50 to 60 minutes (depending on the size of the beets). Allow beets to cool. Peel once cooled.
Cut the peeled beetroots into cubes and transfer to a food processor. Add the garlic, walnuts, yogurt, and pulse until blended. Add the olive oil, za’atar, and puree. Season with salt and freshly ground pepper.
Scrape into a bowl. Scatter walnuts and scallions on top and serve with whole wheat pita bread or homemade or raw vegetables.
In a large pot add water, and salt. Add the greens, bring water to a boil, and then reduce to a simmer. Cook them until tender to taste, about 20 minutes. Keep them in the fridge in a food container for 3-4 days.