Name: Roasted Beets with Whipped Feta and Crunchy Almonds
Ingredients: 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; 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; 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

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.