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.