Beet and Za’atar Dip

Beets make a sweet, complex dip swirled with za’atar and topped with hazelnuts

2 lbs / 900 g medium beets (about 6 beets)
2 cloves garlic, crushed
1 small red or green chile, seeded and diced
1 cup / 250g plain Greek yogurt
1.5 Tbs maple syrup
3 Tbs olive oil, plus some for drizzling over finished dip
1 Tbs Za’atar
Salt
Garnish (optional)
2 green onions, thinly sliced
2 tsp / 15 g toasted hazelnuts, chopped
2 oz / 60 g goat cheese, crumbled

View the full recipe at Borrowed Salt →