Salt-Baked Caraway Beet Hors d’Oeuvres

1. Preheat the oven to 350°. Place the beets in a diminutive roasting pan and add 1/4 cup of water. Duvet with foil and bake for roughly 1 hour, till gentle. Let frigid slightly.

2. Peel the beets, slice into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse till blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Spot proper into a extensive, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and support with bread.

Actually helpful Pairing

Earthy, dry rosé: 2011 Domaine Thomas & Fils.