Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts |
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Prep Time: 90 Minutes Cook Time: 20 Minutes |
Ready In: 110 Minutes Servings: 1 |
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Ingredients:
6 medium beets trimmed |
2 clove(s) garlic minced |
1 small red chile seede and minced |
1 cup(s) plain greek yougurt |
3 tablespoon(s) extra-virgin olive oil |
1 1/2 tablespoon(s) maple syrup |
1 tablespoon(s) za'atar |
1/4 cup(s) hazelnuts, roasted & skinned chopped |
2 tablespoon(s) goat cheese crumbled |
2 scallions thinly sliced |
Directions:
1. Preheat oven to 350 degrees. Put beets in small roasting pan and add 1/4 cup water. Cover with foil andn bake for about 1 hour, until tender. Let cool slightly.
2. Peel beets, cut into wedges and transfer to food processor. Add garlic, chile and yogurt; pulse until blended. Add olive oil, maple syrup and za'atar; puree. Season w/ salt.
3. Scrape into bowl, top dress wtih hazelnuts, goat cheese and scallions. Serve w/ warm pits bread.
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