Wash the beets and place them on a pan lined with aluminum foil. Roast uncovered for about 1 hour, or until you can easily slide a knife into them. Take the beets out of the oven and let cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste. Transfer the beet mixture to a large bowl and mix in the date or maple syrup, olive oil, za’atar and salt.
Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil. Serve at room temperature.