Start by roasting the beets:

1. Preheat the oven at 390°F (200°C).
2. Thoroughly wash the beets under cold water. Remove the part where the stem attaches.
3. Cut the beets into 1 inch (2.5 cm) cubes and lay on a parchment lined baking tray. 
4. Drizzle 1 tablespoon of extra-virgin olive oil and toss to coat.
5. Roast for 35-40 minutes or until cooked through and slightly caramelized.
6. Let the beets cool down for 10 minutes.

Make the beet purée:

1. Place the roasted beets, Greek yogurt, crushed garlic, lemon zest and juice, salt and pepper to a food processor. Mix until smooth, about 2 minutes.
2. Transfer the beet mixture to a bowl and add 3 tablespoons of extra-virgin olive oil, the ground cumin and za’atar. Stir until well combined.

Plate the dip:

1. Spread the beet dip to a shallow bowl or on a plate. You can make swirly waves with the back of a spoon to create crevices. Dollop some extra greek yogurt on top, drizzle some extra-virgin olive oil, sprinkle chopped flat leaf parsley and extra za’atar.
2. Enjoy with toasted bread or Fluffy Flatbread and a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France).