Heat the oven to 400. Roast the beets in a roasting pan until soft, about 1 hour but it depends on the size of your beets. Let the beets cool off and then peel them. I like to use a paper towel to scrape the skin off. Cut each beet into 6 pieces.
Put the beets, garlic, chili and yogurt in a food processor and process until really smooth. Put the beet and yogurt mixture into a bowl and stir in the date syrup, olive oil, za'atar and salt. Taste and add more salt if needed.
Top with the green onions, nuts and goat cheese, then drizzle a little more olive oil over it all.
Serve at room temperature.