Scrub the beets, removing any mud, cut into quarters and steam until they are just about over done.
In a food processor, blend the beets, garlic, olive oil, lemon juice, spices and salt.
Once you have a good rough-ish texture, without any big lumps of garlic or beetroot, transfer mixture to a mixing bowl and roughly stir through the ricotta, ensure the seasoning is correct - you may want to add more lemon juice or salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, dill and a drizzle of olive oil and serve with warm bread.
6 medium beets (approx 600g), trimmed
2 small garlic cloves, minced
3 tbs extra-virgin olive oil
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
Generous pinch of salt
1/4 cup hazelnuts, lightly roasted and roughly crushed
3 tbs ricotta
A couple of sprigs of dill to serve
Warm bread, for serving