August 8, 2012
Dwight Shrute would be so proud, I just know it. I am really taking advantage of all the beets this season.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.
Also, I had a lovely experience getting ingredients (za’atar, yogurt, hazelnuts, tomato paste, goat cheese) at Sahadi’s on Atlantic Avenue this morning. The helpful grocer teaching me about za’atar explained that it can also be used as part of a salad dressing. I will have to try that. I’ve only been to Sahadi’s on very crowded weekends before, and it was a joy to be able to peruse without feeling like I was in someone else’s way. Oh, summer!
- 6 medium beets (1 1/2 pounds), trimmed (I used 4 very large beets)
- 2 small garlic cloves, minced
- 1 small red chile, seeded and minced (I used dried chile flakes instead)
- 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.