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Roasted Beets with Whipped Feta and Crunchy Almonds

  • Author: Misfits Market



For the beets:

  • 45 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


  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. For the topper, combine almonds, sesame seeds, thyme, cumin, salt, and pepper in a small bowl.
  6. 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.