“There is nothing I would not do for those who are really my friends. I have no notion of loving people by halves, it is not my nature.”

– Jane Austen, Northhanger Abbey

Recipe from Yotam Ottolenghi and Sami Tamini’s Jerusalem

Ingredients

• 6 medium beets (900g), trimmed
• 2 small garlic cloves, minced
• 1 small red chilli, deseeded and minced
• 1 cup plain Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure maple syrup (or date syrup if you can find it)
• 1 tablespoon za’atar
• Salt
• 1/4 cup roasted skinned hazelnuts, chopped
• 2 tablespoons goat cheese, crumbled
• 2 scallions, thinly sliced
• Warm bread, for serving

Method

1. Preheat the oven to 160° Celcius. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chilli and yogurt and pulse until blended.
3. Transfer to a mixing bowl. Add the olive oil, maple syrup and za’atar and stir. Season with salt to taste.
4. To serve, scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with warmed flat bread or even pampadums.