Fresh and healthful, this easy appetizer recipe looks great, and tastes even better.

3 medium candy stripe or chioggia beets

1/4 cup plus 3 tsp olive oil, divided

3/4 tsp sea salt, divided, plus more to taste

1/2 cumin seeds

1 clove garlic, thinly sliced

1/2 medium shallot, thinly sliced

1 cup whole milk Greek yogurt

2 tbsp lime juice

2oz fresh goats milk feta, crumbled (about 1/4 cup)

1 tbsp sesame seeds, toasted

 

  1. Preheat oven to 350F.  Rub beets with 1 tsp oil and season with 1/4 tsp salt.  Roast on a baking sheet until tender, about 50 – 60 minutes.  Let cool, and then peel.  Cut the beets into medium chunks, then set aside.
  2. Toast the cumin seeds in a dry skillet until fragrant, about 1 – 2 minutes, then grind into a powder, preferably with a mortar and pestle.
  3. In a small saute pan, heat 2 tsp oil over medium heat.  Add garlic and shallot, and cook until tender, about 4 – 5 minutes.
  4. In a blender or food processor, combine the beets, 1/4 cup olive oil, 1/2 tsp salt, cumin, garlic, shallot, yogurt, and lime.  Pulse until very smooth.
  5. Spoon into a serving bowl, and sprinkle with feta, sesame seeds, sea salt (to taste), and drizzle with olive oil.
Original recipe found at epicurious.com
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