“Earthy” might not sound like the most appealing word to describe food—except when it comes to everyone’s favorite earthy root veggie. Not only are beets incredibly easy to roast for salads and dips, they’re also a simple crowd-pleaser when combined with whipped feta and a crunchy nutty topping.
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Roasted Beets with Whipped Feta and Crunchy Almonds
Ingredients
Scale
For the beets:
- 4–5 medium beets, tops cut off, sliced in half
- 3 tablespoons olive oil, divided, plus more for drizzling
- 1 teaspoon kosher salt
- 1 tablespoon red wine vinegar
For whipped feta:
- 1 cup feta
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the topping:
- ¼ cup chopped almonds, toasted
- 1 tablespoon sesame seeds, toasted
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Add beets to a baking dish and toss with 2 tablespoons of oil and ½ teaspoon salt. Cover the dish with foil and roast for 50 to 60 minutes until fork tender.
- Remove foil, let beets rest for 10 to 15 minutes. With a paper towel, rub the skins off and discard. Cut beets into ½”-1” cubes and place in a medium bowl. Toss with remaining ½ teaspoon salt, 1 tablespoon olive oil, and red wine vinegar. Set aside.
- For the whipped feta, add feta, olive oil, lemon zest, lemon juice, salt, and pepper into a food processor. Blitz until smooth and creamy, 1 to 2 minutes.
- For the topper, combine almonds, sesame seeds, thyme, cumin, salt, and pepper in a small bowl.
- To serve, spread whipped feta onto the bottom of a dish. Add beets on top of the feta, then sprinkle on the topper. Drizzle some olive oil over top and enjoy.
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