Simple to make, it started with roasted beets to which Greek yogurt, garlic, hot chile pepper, za'atar and pomegranate molasses (my substitute for date syrup) were added. It was finished with a sprinkle of chopped toasted filberts, sliced green onions and crumbled goat cheese.
The flavour was bold and far more savoury than sweet in the end. The earthiness of the beets was noticeable so I was on my own in eating this, but the other ingredients played a large role in the final flavour, especially the yogurt and za'atar. The dip added some much needed zing to a mezze that included herby meatballs and whole wheat pita.