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

Posted On December 21st, 2014 Author Lia Rinaldo

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
From the Jerusalem cookbook, but can be found here, makes about 3 cups in 1 1/2 hours.

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 date syrup (you can sub in maple syrup)
1 tablespoon za’atar- this spice can be found all over- I grabbed some locally from the Mid East Food Centre
Salt
1/4 cup roasted skinned hazelnuts, chopped- I crushed up some Maple Espresso Hazelnuts that were sent to me from Jewels Under the Kilt in Fergus, Ontario.
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving- I used pita chips

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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