This is a beautiful and delicious dish! Beets are used throughout many cultures especially in Jerusalem and the Middle East.
|Preheat the oven to 400°F. Wash the beets and place in a roasting pan. Put them in the oven and cook, uncovered, until a knife slides easily into the center, about 1 hour. Once they are cool enough to handle, peel the beets and cut each one into about 6 pieces. Allow to cool down.|
|Place the beets, garlic, chile, and yogurt in a food processor and blend to a smooth paste. Transfer to a large mixing bowl and stir in the date paste, olive oil, za'atar, and 1 teaspoon salt. Taste and add more salt if needed.|
|Transfer the mixture to a flat serving plate and use the back of a spoon to spread it around the plate. Scatter the green onions, hazelnuts, and goat cheese on top and finally drizzle with a bit of olive oil.|
|Serve at room temperature.|
source: "Jerusalem" a Cookbook by SamiTamimi