Puréed Beetroot with Yoghurt and Za'atar

Very delicious, and extremely easy to prepare, especially if you take a shortcut like I did and use pre-cooked and -peeled beetroot. The only thing I would mention about this dish is that I served it on it's own, and I think it works a lot better if it's one of several dishes - as part of a mezze platter, for example.

Served with Lamb Meatballs with Barberries, Yoghurt and Herbs as a main dish, Chunky Courgette and Tomato Salad and plain white rice as a side, and Poached Pears in White Wine and Cardamom as dessert.