Roasted Beets with Whipped Feta, Lemon and Dukkah

Name: Roasted Beets with Whipped Feta, Lemon and Dukkah
Ingredients: 1 cup Macedonian feta; juice of a lemon, plus a bit of zest; 1/4 cup chopped almonds, hazelnuts or pistachios; 1 Tbsp toasted sesame seeds; 1/2 tsp cumin; 1/2 tsp sumac; 1/2 tsp dried thyme; 1/4 tsp kosher salt; 1/4 tsp freshly ground pepper; 2 roasted beets, peeled and diced; 1-2 Tbsp red wine or sherry vinegar; 1-2 Tbsp olive oil; salt; chopped fresh dill, parsley or mint

AuthorJulie

Yields1 Serving

Whipped feta:

1 cup Macedonian feta

juice of a lemon, plus a bit of zest

Dukkah:

1/4 cup chopped almonds, hazelnuts or pistachios

1 Tbsp toasted sesame seeds

1/2 tsp cumin

1/2 tsp sumac

1/2 tsp dried thyme

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

To serve:

2 roasted beets, peeled and diced

1-2 Tbsp red wine or sherry vinegar

1-2 Tbsp olive oil

salt

chopped fresh dill, parsley or mint

Whip the feta with the juice of a lemon and a bit of its zest in the food processor until smooth and creamy. To make the dukkah, combine the almonds, sesame seeds, cumin, sumac, thyme, salt and pepper in a small dish. Toss the roasted beets with the vinegar, oil and a pinch of salt.

To serve, spread the feta on a plate and top with the beets, a generous sprinkling of dukkah and a bit of chopped dill, parsley or mint. Serve with pitas or other flatbread, or crackers. Serves 6.

Categoryappetizers, cheese, vegetarian

Ingredients