Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
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.
Recipe by Food & Wine September 2012