A couple of weeks ago, we had friends over for dinner who were looking for a "healthy" dining experience. The only parameters were that it have vegetables in it, and be low-fat and decently low in calories. Since it was a dinner party, and I wanted to make something I'd never made before, I started flipping through Ottolenghi's cookbook Plenty.
I love Plenty. That might even be an understatement. It's a cookbook entirely dedicated to using fresh vegetables in new and exciting ways. Plenty instilled in me a love for eggplant and lentils that I never knew was possible, so if you're looking for a new cookbook, definitely check this one out.
The beet and za'atar salad uses fresh, roasted beets, yogurt, za'atar and other spices and is served with a sprinkling of green onions, goat cheese and more za'atar. Really, what is there not to love about this salad? I served this with a side of bread and crackers, but it could very easily be eating on its own or with carrots or cucumbers for dipping.