Pureed Beets with Yogurt and Za'atar

I love beets, but my better half isn't the biggest fan, so I'm constantly trying to find new ways to present them in a form that's a bit more palatable. This beautiful dip paired with goat cheese, hazelnuts, and green onions fit the bill. The savoury toppings and herbs offset the sweetness of the beets. The chiles also give it just the slightest hint of heat.

One year ago: Butternut Squash Pie
Two years ago: Pad Thai
Three years ago: Spinach Quiche

Pureed Beets with Yogurt and Za'atar (from Jerusalem)

Ingredients
900g medium beets
2 cloves garlic, minced
1 small red chile, seeded and finely chopped
1 cup Greek yogurt
1 1/2 tbsp date syrup or maple syrup
3 tbsp olive oil
1 tbsp za'atar
salt
Garnish
2 green onions, thinly sliced
2 tbsp (15g) hazelnuts, coarsely chopped
60g goat's milk cheese, crumbled

1. Preheat oven to 400F.
2. Wash beets and place in roasting pan. Roast uncovered 1 hour. When cool enough to handle, peel and cut into 6 pieces each. Allow to cool.
3. Place beets, garlic, chile and yogurt in a food processor or blender and blend to smooth paste.
4. Transfer mixture to a large mixing bowl in stir in syrup, olive oil, za'atar, and 1 tsp salt.
5. Spread mixture on flat serving plate. Scatter green onions, hazelnuts, and cheese on top. Drizzle with oil and serve at room temperature.