Chioggia Beet Borani with Feta and Toasted Sesame Seeds

Ingredients

• •3 medium chioggia or candy striped beets
• •¼ cup extra virgin olive oil
• •¾ teaspoon kosher salt
• •½ teaspoon cumin seeds
• •1 clove garlic
• •½ medium shallot
• •1 cup whole milk Greek yogurt
• •2 tablespoons lime juice
• •2 ounces fresh goats milk feta
• •1 tablespoon sesame seeds
• •1 pinch fleur de sel
• •1 loaf baguette or seeded crackers
• •1 piece mortar and pestle

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Rub beets with 1 teaspoon olive oil and season with 1/4 teaspoon salt. Roast on a baking sheet until tender, about 50 to 60 minutes. Let cool, then peel. Cut the beets into medium chunks and set aside.

   60 min

2. 2.

   Toast the cumin seeds in a dry skillet until fragrant, 1 to 2 minutes, then grind into a powder, preferably with a mortal and pestle.

   2 min

3. 3.

   In a small sauté pan over medium low heat, heat 2 teaspoons olive oil and sweat garlic and shallot until tender, 4 to 5 minutes.

   5 min

4. 4.

   In a blender or a food processor, combine the beets, 1/4 cup olive oil, 1/2 teaspoon salt, cumin, garlic, shallot, yogurt, and lime. Continue pulsing until very smooth. This recipe yields about 2 cups.

   5 min

5. 5.

   Spoon borani into a serving bowl. Sprinkle with feta, sesame seeds, and finishing sea salt and drizzle with extra virgin olive oil. Serve with baguette or crackers.

   3 min