Chioggia Beet Borani with Feta and Toasted Sesame Seeds

Name: Chioggia Beet Borani with Feta and Toasted Sesame Seeds
Yield: 4 servings
Ingredients: 1 3 medium chioggia or candy striped beets; 1 1/4 cup plus 3 teaspoons extra virgin olive oil, divided; 1 3/4 teaspoon kosher salt, divided; 1 1/2 teaspoon cumin seeds; 1 1 clove garlic, thinly sliced; 1 1/2 medium shallot, thinly sliced; 1 1 cup whole milk Greek yogurt; 1 2 tablespoons lime juice; 1 2 ounces fresh goats milk feta, crumbled (about 1/4 cup); 1 1 tablespoon sesame seeds, toasted; 1 fleur de sel or Jacobsen salt, more for serving; 1 grilled or toasted baguette or seeded crackers, for serving; 1 a mortar and pestle or a spice grinder

From the kitchen of Carly

Striped beets roasted until they're jammy, then blended with cumin-infused Greek yogurt and lime into a silky borani. Topped with crumbled feta and sesame seeds, it's earthy, tangy, and substantial enough to anchor any meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 medium chioggia or candy striped beets
11/4 cup plus 3 teaspoons extra virgin olive oil, divided
13/4 teaspoon kosher salt, divided
11/2 teaspoon cumin seeds
11 clove garlic, thinly sliced
11/2 medium shallot, thinly sliced
11 cup whole milk Greek yogurt
12 tablespoons lime juice
12 ounces fresh goats milk feta, crumbled (about 1/4 cup)
11 tablespoon sesame seeds, toasted
1fleur de sel or Jacobsen salt, more for serving
1grilled or toasted baguette or seeded crackers, for serving
1a mortar and pestle or a spice grinder

Instructions

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.
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.
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.
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.
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.