A classic recipe from Yotam Ottolenghi inspired this vivid pink dip, and I enjoy it as much for the color it brings to a meze spread as for its earthy, tangy flavor. Caña de Cabra is a soft goat cheese; you can substitute any similar cheese, like Bûcheron. Pistachios look especially festive with the beet-tinted dip, but toasted pine nuts or chopped toasted hazelnuts would be great here as well.
