Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes or until they are tender when pierced with a fork. Allow to cool, then peel and slice.
- 2
Prepare Whipped Feta
In a blender or food processor, combine the feta cheese, cream cheese, and a drizzle of olive oil. Blend until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
- 3
Make Pistachio Dukkah
In a dry skillet over medium heat, toast the pistachios, ground coriander, ground cumin, and sesame seeds until fragrant (about 3-4 minutes). Allow to cool slightly, then chop coarsely and mix in chopped fresh parsley.
- 4
Assemble the Dish
On a serving platter, arrange the roasted beet slices. Dollop the whipped feta over the beets and sprinkle generously with the pistachio dukkah. Drizzle with additional olive oil if desired.
