Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

recipe Detail


Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, chef Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi, and Kurdish origin. Ottolenghi purees them for this luscious spread.


- 3 medium sized beets

- 1/2 cup goat cheese

- 1/4 cup chopped hazelnuts

- 2 tablespoons olive oil

- 1 tablespoon za'atar spice

- Salt and pepper to taste


1. Preheat your oven to 375°F (190°C).

2. Wash and peel the beets, then cut them into small cubes.

3. In a baking dish, toss the beet cubes with 1 tablespoon of olive oil and sprinkle with salt and pepper.

4. Roast the beets in the oven for 25-30 minutes, or until they are tender.

5. Let the beets cool for a few minutes, then transfer them to a food processor.

6. Add 1 tablespoon of za'atar spice to the food processor and pulse until the beets are pureed.

7. Slowly add in 1 tablespoon of olive oil while the food processor is running, until the dip reaches a smooth and creamy consistency.

8. Taste the dip and add more salt and pepper if needed.

9. In a separate pan, toast the chopped hazelnuts over medium heat until they are lightly browned and fragrant.

10. Once the dip is ready, transfer it to a serving bowl.

11. Crumble the goat cheese over the top of the dip.

12. Sprinkle the toasted hazelnuts on top of the goat cheese.

13. Serve the dip with pita chips, crackers, or sliced vegetables.

Enjoy your delicious and flavorful Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts!

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