Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 1/2 tablespoons pure maple syrup |
1 tablespoon za'atar |
salt |
1/4 cup hazelnuts, roasted, skinned and chopped |
2 tablespoons goat cheese, crumbled |
2 scallions, thinly sliced |
warm bread, for serving |
Directions:
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.
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