Roasting the beets warms up your cold kitchen and keeps you cozy as you eat this beet dip. It’s a definite winner,This recipe comes from Food and Wine’s September, 2012 issue. It has the winning combination of beets and goat cheese, and a spicy kick as well. Just look at the colour!!
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
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving
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.
I didn’t sprinkle the goat cheese on top, I spread it on pita then dolloped the beet spread.