Beet Dip

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup strained yogurt (try Sidehill Yogurt from the farm shop)
3 tablespoons extra-virgin olive oil
1 1/2 Tbsp pure maple syrup (try Dufresne Sugar House from the farm shop)
1 tablespoon zaatar
2 tablespoons goat cheese (try Westfield Chevre from the farm shop)
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving (try El Jardin or Bread Euphoria in the farm shop)

 Preheat the oven to 350°. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put 1.5 cups of yogurt in cheesecloth and squeeze gently.) Add olive oil, maple syrup, zaatar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.