Spiced Beet Dip with Hazelnuts & Goat Cheese

Eat a beet and be fast on your feet!  


Did you know that beets “acutely improve running performance?”  Yep.   The  studies have small sample sizes, but several show athletes perform better after eating beats or drinking beet juice.   Beets are super rich in nitrates, which help muscles use oxygen more efficiently.  More efficient use of oxygen means more power at less cost.  Beets also are high in iron and folate.  

Beets are delicious alone or in salads, but why not try something new?  This spiced beet dip is super tasty and easy to throw together.

Spiced Beet Dip with Hazelnuts & Goat Cheese

Adapted from Food & Wine


  • 6 medium beets (1 1/2 pounds), trimmed
  • 2 small garlic cloves, minced
  • 1 small jalapeno, seeded and minced
  • 1 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon za’atar or other spice blend
  • Salt to taste
  • 1/4 cup roasted skinned hazelnuts, chopped
  • 2 tablespoons goat cheese, crumbled
  • 2 scallions, thinly sliced


  1. Preheat the oven to 350°. 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.  (alternately, take yourself to Trader Joe’s and buy their delicious pre-roasted beets!)
  2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree.  Season with salt.
  3. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top.