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

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

  • ACTIVE: 20 MIN
  • SERVINGS: 3 cups

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.


  1. 6 medium beets (1 1/2 pounds), trimmed
  2. 2 small garlic cloves, minced
  3. 1 small red chile, seeded and minced
  4. 1 cup plain Greek yogurt
  5. 3 tablespoons extra-virgin olive oil
  6. 1 1/2 tablespoons pure maple syrup
  7. 1 tablespoon za’atar
  8. Salt
  9. 1/4 cup roasted skinned hazelnuts, chopped
  10. 2 tablespoons goat cheese, crumbled
  11. 2 scallions, thinly sliced
  12. Warm bread, for serving
  1. 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.
  2. 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.

Suggested Pairing

Earthy, dry rosé: 2011 Domaine Thomas & Fils.