Beets and Spicy Feta

photo- My Greek Table with Diane Kochilas

Inspired from the show, MY GREEK TABLE WITH DIANE KOCHILAS

 

Ingredients

  • 2/3 cup roasted unsalted pistachios
  • 2/3 cup chopped fresh mint
  • Grated zest of 1 orange
  • 1 1/2 cups crumbled GREEK feta
  • Freshly ground black pepper to taste
  • 1/3 cup VRISI36 BOLD extra virgin Greek olive oil
  • 4 roasted or boiled beets

Dressing:

  • 1/2 cup VRISI36 BOLD or DELICATE extra virgin Greek olive oil
  • 2 tablespoons balsamic syrup
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Orange slices fresh mint sprigs and pink peppercorns for garnish

Instructions

  1. Coarsely grind the pistachios in a food processor, pulsing on and off. Add the mint, orange zest, crumbled feta, olive oil and pepper, and pulse to combine into a thick paste. Set aside.
  2. Prepare the dressing: Whisk together the olive oil, balsamic syrup and mustard.
  3. Peel the beets and cut them into rounds about 1/8-inch/3.2 mm. Place a half teaspoon of the feta mixture in the center of a serving plate. Place a beet round on top. Add a teaspoon of the feta mixture and top with a beet round. Continue until all the slices of the first beet are used up. The stack should end with a beet round. Drizzle with a little dressing, sprinkle with pink peppercorns, garnish with mint and serve. Repeat with remaining beets and feta mixture.