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Roasted Beets with Whipped Feta, Lemon and Dukkah
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
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.