Chioggia Beet Borani With Feta And Toasted Sesame Seeds

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

1. Preheat oven to 350u0b0F. 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.
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.
3. In a small saute pan over medium low heat, heat 2 teaspoons olive oil and sweat garlic and shallot until tender, 4 to 5 minutes.
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. 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.

beets, extra virgin olive oil, kosher salt, cumin seeds, clove garlic, shallot, milk, lime juice, goats milk, sesame seeds, fleur de, crackers

Taken from www.epicurious.com/recipes/food/views/chioggia-beet-borani-with-feta-and-toasted-sesame-seeds-51243230 (may not work)