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1
Preheat oven to 375u00b0. Trim beet stems, if attached, leaving about 1/4 in. Put red and golden beets in separate baking dishes. To each, add 2 tbsp. vinegar, 3 allspice berries, 1 garlic clove, lightly crushed, and 1/4 in. boiling water. Cover tightly with foil and bake until beets are tender when pierced, about 1 hour. Let cool. Peel beets, slice into slim wedges, and put in separate bowls.
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2
Grate or mince remaining 2 garlic cloves (Fletcher recommends using a Microplane.) Stir half into yogurt cheese with 1/2 tsp. salt and about 2 tsp. oil.
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3
In a small bowl, whisk together remaining 2 tsp. vinegar, garlic, 1/4 tsp. salt, and 2 tbsp. oil; set dressing aside. Toast fennel seeds in a small frying pan over medium heat, swirling often, until a shade darker, 4 to 5 minutes. Let cool, then pound in a mortar until fine. Add to dressing.
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4
Dress red and golden beets separately with vinaigrette, adding just enough to coat them lightly. (You may not need it all.) Add more salt to taste if you like.
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5
With a rubber spatula, spread yogurt cheese about 1/2 in. thick on 1 side of a platter, creating some indentations where oil can pool. Sprinkle with feta, then drizzle with 2 tbsp. oil and sprinkle with pumpkin seeds. Arrange beets next to yogurt cheese and spoon a little more dressing over them. Sprinkle everything with zaatar and red pepper. Serve with pita bread.
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6
* Find at well-stocked grocery stores and worldspice.com.
