1. Wrap the beets in foil and roast them for about 45 minutes in a 400 degree oven.
  2. Once the beets are cooked, put them, along with all other ingredients, in a food processor and mix until you have a smooth purée.
  3. Top with microgreens, pomegranate seeds and NUTBROWN Natural.
  4. Serve with mini pitas that have been brushed with oil, topped with za’atar and toasted for 6 minutes in the oven.