Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts Recipe
Antonis Achilleos
Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi and Kurdish origin. Ottolenghi purees them for this luscious spread.

Yield:

3 cups

Recipe from

Food & Wine

Recipe Time

Active: 20 Minutes
Total: 1 Hour, 30 Minutes

Ingredients

6 (medium; 1 1/2 pounds) beets, trimmed
2 cloves (small) garlic, minced
1 (small) red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 tablespoon za'atar
Salt
1/4 cup hazelnuts, roasted, skinned and chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving

Preparation

Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za'atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Note:

Yotam Ottolenghi,

September 2012
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