Beet Borani With Feta and Toasted Sesame Seeds

Beet Borani With Feta and Toasted Sesame Seeds with La Panzanella Croccantini crackers


Fresh and healthful, this easy appetizer recipe looks great, and tastes even better.


  • 3 medium candy stripe or chioggia beets
  • 1/4 cup plus 3 tsp olive oil, divided
  • 3/4 tsp sea salt, divided, plus more to taste
  • 1/2 cumin seeds
  • 1 clove garlic, thinly sliced
  • 1/2 medium shallot, thinly sliced
  • 1 cup whole milk Greek yogurt
  • 2 tbsp lime juice
  • 2oz fresh goats milk feta, crumbled (about 1/4 cup)
  • 1 tbsp sesame seeds, toasted


  1. Preheat oven to 350F. Rub beets with 1 tsp oil and season with 1/4 tsp salt. Roast on a baking sheet until tender, about 50 – 60 minutes. Let cool, and then peel. Cut the beets into medium chunks, then set aside.
  2. Toast the cumin seeds in a dry skillet until fragrant, about 1 – 2 minutes, then grind into a powder, preferably with a mortar and pestle.
  3. In a small saute pan, heat 2 tsp oil over medium heat. Add garlic and shallot, and cook until tender, about 4 – 5 minutes.
  4. In a blender or food processor, combine the beets, 1/4 cup olive oil, 1/2 tsp salt, cumin, garlic, shallot, yogurt, and lime. Pulse until very smooth.
  5. Spoon into a serving bowl, and sprinkle with feta, sesame seeds, sea salt (to taste), and drizzle with olive oil.

Original recipe found at

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