Recipes

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

Name: Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Total time: 90 min
Ingredients: 6 medium beets (1 1/2 pounds), trimmed; 2 small garlic cloves, 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 roasted skinned hazelnuts, chopped; 2 tablespoons goat cheese, crumbled; 2 scallions, thinly sliced; Warm bread, for serving

5.0

(2,850)

4 Reviews

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. Slideshow: Delicious Beet Recipes

By Yotam Ottolenghi

Updated on November 7, 2018

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

Active Time:

20 mins

Total Time:

1 hrs 30 mins

Yield:

3 cups

Ingredients

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, 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 roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving

Directions

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.

Suggested Pairing

Earthy, dry rosé: 2011 Domaine Thomas & Fils.