Beet Dip

4 medium beets (1lb), trimmed
2 sm garlic cloves, minced
1 sm red chile, seeded and minced
2/3 c strained yogurt
2 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
1 tbsp za’atar (mideast spice mix)
2 tbsp goat cheese
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving

Preheat the oven to 350F. 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 in cheesecloth and squeeze gently.) Add olive oil, maple syrup, za’atar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.