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

Name: Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Total time: 1 h 30 min
Yield: 3 cups
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 ½ tablespoons pure maple syrup; 1 tablespoon za'atar; Salt; ¼ cup hazelnuts, roasted, skinned and chopped; 2 tablespoons goat cheese, crumbled; 2 scallions, thinly sliced; Warm bread, for serving

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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.

By Yotam Ottolenghi

Recipe by Food & Wine September 2012

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

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