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Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
From Superior Seasons
<p>This recipe is from Yotam Ottolenghi</p>Source: Food & Wine magazine (Entered by Jodi Belluz)
Serves: 3 cups
6 medium beets
2 small garlic cloves, minced
1 cup plain Greek yogurt
1 small chile pepper, seeded, cored and diced.
3 Tbsp extra-virgin olive oil
1 1/2 Tbsp pure maple syrup
1 Tbsp za'atar (a middle eastern spice mix you can find in most bulk stores)
1/4 cup roasted skinned hazelnuts, chopped
2 Tbsp goat cheese, crumbled
warm bread, for serving
Step by Step Instructions
- Preheat the oven to 350 F. 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 and goat cheese on top and serve with bread.
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