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

• 6 medium beets (1 1/2 pounds), trimmed
• 2 small garlic cloves, minced
• 1 small red chile, seeded and minced
• 1 cup plain Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon zaatar
• Salt
• 1/4 cup roasted skinned hazelnuts, chopped
• 2 tablespoons goat cheese, crumbled
• 2 scallions, thinly sliced
• Warm bread, for serving

1. Preheat the oven to 350.
2. Put the beets in a small roasting pan and add 1/4 cup of water.
3. Cover with foil and bake for about 1 hour, until tender.
4. Let cool slightly.
5. Peel the beets, cut into wedges and transfer to a food processor.
6. Add the garlic, chile and yogurt and pulse until blended.
7. Add the olive oil, maple syrup and zaatar and puree.
8. Season with salt.
9. Scrape into a wide, shallow bowl.
10. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

beets, garlic, red chile, yogurt, extravirgin olive oil, maple syrup, zaatar, salt, hazelnuts, goat cheese, scallions, bread

Taken from www.foodandwine.com/recipes/zaatar-spiced-beet-dip-goat-cheese-and-hazelnuts (may not work)