Ok, I admit, beets aren’t for everybody. They are a love or hate thing. It also depends on your childhood if you ask me. My experience with beets was the stuff in the can. Yuck! Well, as I have aged and started to dabble more in the kitchen, I am learning new recipes that really highlight the earthiness of the beet without just eating pure beets. Anyway, this recipe is my wife’s favorite and comes from Ottolenghi’s book, Jerusalem. This recipe serves 6.

Roast 2 lbs of beets until tender. About an hour in a 400 degree oven OR you could use my Roasted Beet recipe which adds another layer of flavor to the dish. Allow to cool down.
In a food processor, add the beets, 2 cloves of garlic crushed, 1 small chile chopped, and 1 cup of Greek yogurt. Blend into a paste.
Put mixture into a mixing bowl and stir in 1 1/2 TBSP of date syrup. I used maple syrup as I can’t locate date syrup in my stores. Add 3 TBSP of olive oil and 1 tsp of salt. Adjust for your taste.
Put in a serving dish and spread. Add some green onions, toasted hazelnuts and feta or goat cheese for garnish, if desired.

Eat.Drink.Savor.