Roasted Beets with Whipped Feta, Hazelnuts & Mint
8 medium beets, mix of yellow and red
3 tbsp (45 ml) olive oil, divided
salt and pepper, to taste
1 cup (250 ml) crumbled feta, room temperature
¼ cup (60 ml) cream cheese, room temperature
½ lemon, zest and juice
1 tsp (5 ml) honey
¼ cup (60 ml) toasted hazelnuts
¼ cup (60 ml) mint leaves
- Preheat oven to 350 F (180 C). Tightly wrap all the beets together in foil with 1 tbsp (15 ml) olive oil and salt and pepper. Transfer to oven and bake for 45 minutes to 1 hour, or until fork-tender.
- In a high-speed blender or food processor, combine feta, cream cheese, 1 tbsp (15 ml) olive oil, lemon zest and juice and honey. Whip on high until mixture is smooth.
- Remove beets from oven and let cool until cool enough to handle. Peel beets and slice into ¼-in (0.5 cm) rounds. Spread whipped feta onto a serving plate and lay beets on top. Top with remaining 1 tbsp (15 ml) olive oil, hazelnuts and fresh mint.