Some dishes earn a permanent spot in your rotation all year round. This is one of them. Whipped feta and roasted golden beets, finished with dill and a pinch of Aleppo, whether you're setting the table for guests or putting something together just for yourself on a slow evening.
The beets go into the oven with a drizzle of Bellemille, and they come out golden, tender, a little caramelized at the edges. The whipped feta is blended smooth with skyr, lemon, olive oil and za'atar until it's silky and bright. Then you finish it all with more Bellemille olive oil, because there's really no better way to end a dish.
Ingredients
- 1 lb golden beets, halved or quarter if large
- 1/2 cup skyr (or thick greek yogurt)
- 1/2 a 7oz block of Feta
- Jucie of 1/2 a large lemon
- 2 tbs olive oil, divided, plus more for finishing.
- 1 tsp Za’atar
- Salt to taste
- Dill for garnish
- 1/2 tsp Aleppo
Beets:
Preheat oven to 400°F. Toss beets with 1 tbsp olive oil and salt. Roast for about 30 minutes, tossing halfway through, until tender and lightly caramelized.
Whipped Feta:
In a blender, combine skyr, feta, lemon juice, remaining 1 tbsp olive oil, and za’atar. Blend until smooth, adding 1–2 tbsp water if needed to loosen. Taste before adding additional salt.
Serve:
Spread whipped feta on a plate and top with warm roasted beets. Drizzle with olive oil and finish with dill and a pinch of Aleppo flakes.
