Red Beet Spread with Yogurt & Za’atar | The Kitchen Scout

Name: Red Beet Spread with Yogurt & Za’atar | The Kitchen Scout
Ingredients: Scant 2 pounds medium beets (about 1 pound in total after cooking and peeling), 5-6 beets; 2 cloves garlic, crushed; 1 small red chile such as Fresno, seeded and finely chopped (see note); Rounded 1 cup Greek yogurt (it's important to use a yogurt with a thicker consistency here); 1 1/2 Tablespoons date syrup (maple syrup can be swapped); 3 Tablespoons best olive oil, plus extra to finish the dish; 1 Tablespoon za'atar; Salt; 2 green onions, thinly sliced; 2 Tablespoons toasted nuts of choice; 2 ounces crumbled feta or goat's milk cheese; Flaky salt (optional)

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Ingredients

Scant 2 pounds medium beets (about 1 pound in total after cooking and peeling), 5-6 beets
2 cloves garlic, crushed
1 small red chile such as Fresno, seeded and finely chopped (see note)
Rounded 1 cup Greek yogurt (it's important to use a yogurt with a thicker consistency here)
1 1/2 Tablespoons date syrup (maple syrup can be swapped)
3 Tablespoons best olive oil, plus extra to finish the dish
1 Tablespoon za'atar
Salt
2 green onions, thinly sliced
2 Tablespoons toasted nuts of choice
2 ounces crumbled feta or goat's milk cheese
Flaky salt (optional)