These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
From Superior Seasons
<p>This recipe is from Yotam Ottolenghi</p>Source: Food & Wine magazine (Entered by Jodi Belluz)
Serves: 3 cups
Ingredients
6 medium
beets
2 small
garlic cloves, minced
1 cup
plain Greek yogurt
1 small
chile pepper, seeded, cored and diced.
3 Tbsp
extra-virgin olive oil
1 1/2 Tbsp
pure maple syrup
1 Tbsp
za'atar (a middle eastern spice mix you can find in most bulk stores)
salt
1/4 cup
roasted skinned hazelnuts, chopped
2 Tbsp
goat cheese, crumbled
warm bread, for serving
Step by Step Instructions
- Preheat the oven to 350 F. 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 and goat cheese on top and serve with bread.