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

• Vegetarian

• Produce

  • 6 Beets (1 1/2 pounds, medium
  • 2 Garlic cloves, small
  • 1 Red chile, small
  • 2 Scallions
  • 1 tbsp Za'atar

• Condiments

  • 1 1/2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Hazelnuts, roasted

• Bread & Baked Goods

  • 1 Bread

• Dairy

  • 2 tbsp Goat cheese
  • 1 cup Greek yogurt, plain

Found on foodandwine.com

Description

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.