Source: Shape


Credit: Caitlin Bensel

Recipe Summary test

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Arrange the red beets on a large piece of parchment-lined foil. Divide the yellow beets between 2 separate large pieces of parchment-lined foil. Drizzle each foil packet with 1 teaspoon oil and 1 teaspoon vinegar, and season with salt and pepper. Wrap foil tightly to create 3 packets.

  • Arrange packets evenly on a rimmed baking sheet. Bake until beets are knife tender, about 1 hour 20 minutes. Remove from oven, and let cool.

  • Meanwhile, combine the sesame, coriander, cumin, and fennel seeds in a small skillet, and place over medium-low heat. Toast, stirring, until fragrant and light golden, 2 to 3 minutes. Scrape spices into a spice grinder (or use a mortar and pestle). Let cool, then coarsely grind. Scrape into a bowl, and stir in the almonds.

  • Peel the red beets, and roughly chop. Add to a food processor with the feta, 2 tablespoons spice mixture, 2 tablespoons oil, and 2 teaspoons vinegar. Process until smooth. Season with salt and pepper.

  • Spread red-beet puree on bottom of plates. Whisk the remaining 2 tablespoons oil with the remaining 1 tablespoon vinegar. Season dressing with salt and pepper. Peel and thinly slice the yellow beets.

  • Top the beet puree with the sliced yellow beets, mandarins, and sliced feta. Drizzle with the dressing. Sprinkle with the remaining spice mixture and chives. Serve warm, at room temperature, or chilled.


Recipe by Laura Rege.