I’d long loved the idea of this tart from the Kitchn, a sweet, sugar-free date crust with sour yogurt and still more sour kumquats (a fruit I love.) When I saw the parent recipe on the Arab-food blog Kitchen Caravan, I was struck by the possibilities of this as a base for all kinds of things…but, sadly, nothing you could find in a food desert.
Musing on the tartness of yogurt, I remembered the beets with lime and realized yogurt might have the same brightening effect…after a bit of googling I found that beets and yogurt are a longstanding tradition in Persian culture. I love the juxtaposition of flavors in my final dish just as much as I love the cultural mashup.
I’m still not sure when you would eat this: as breakfast? As an appetizer? For afternoon tea? As dessert? It could fit in any one of these situations, it’s a vegetable, it’s a sweet, and yet it’s a palate cleanser. Most of all, it comes together quite quickly and easily and the results are spectacularly beautiful. Try it!
1 cup pitted dates (no sugar added…please!)
1/4 cup old-fashioned oats
1/2 cup nuts – I used pecans (I think any nut will work but I’d avoid cashews and peanuts)
1-4 tbsp orange juice as needed
1/4 cup plain Greek-style yogurt (or strained plain regular yogurt)
1 can sliced beets