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Roasted Beets with Whipped Feta, Lemon and Dukkah

Yields1 Serving

Roasted Beets with Whipped Feta, Lemon and Dukkah

Whipped feta:
 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
To serve:
 2 roasted beets, peeled and diced
 1-2 Tbsp red wine or sherry vinegar
 1-2 Tbsp olive oil
 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.