za'atar spiced beet dip with goat cheese recipe
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 325 g or about 11½ ounces of roasted beets (I'll tell you below how to roast them)
  • 1 large garlic clove
  • ½ teaspoon red pepper flakes
  • 1 cup plain Greek yogurt (I used non-fat, but would have preferred at least 2%)
  • 3 tablespoons olive oil
  • 1 tablespoon pure maple syrup (the original recipe called for a little more, but I felt it was too much with the sweetness of the beets)
  • 1 tablespoon za'atar (Need a recipe? Check out my crisp flatbread with za'atar for a great one.)
  • salt
  • ¼ cup roasted walnuts, chopped
  • 4 tablespoons goat cheese, crumbled (Add plenty of goat cheese. It's great with the sweetness of the beets.)
  • 2 scallions, thinly sliced
  • a few leaves of mint (optional -- it's pretty but I didn't like the flavor with the beets for some reason)
  • warm pita, for serving
  1. Preheat oven to 400 degrees F. Put the washed beets in a small roasting pan or loaf pan, add a little water, and cover tightly with foil. Bake for about 45 minutes, or until fork-tender. Allow to cool slightly before removing skin. After roasting, the skin should slip off easily.
  2. Cut beets into wedges and transfer to food processor. Add the garlic, red pepper flakes, and yogurt and pulse to blend. Add the olive oil, maple syrup, za'atar, and puree. Season with salt.
  3. Scrape into wide, shallow bowl. Scatter with nuts, goat cheese, and scallions (and mint, if using) on top. Serve with warm pita.
Recipe by story of a kitchen at