Roasted Beet Bites on Cucumber with Dill Whipped Feta and Pistachio Gremolata

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Toss the beet with 15 ml (1 tbsp) olive oil, half of the salt, and a pinch of black pepper. Spread on a small tray and roast for 30 to 35 minutes at 200 °C / 400 °F, until tender and lightly caramelized. Let cool for 10 minutes.

2. 2

   While the beet roasts, place the feta cheese, Greek yogurt, 7 ml (1/2 tbsp) lemon juice, honey, half of the dill, 5 ml (1 tsp) olive oil, and half of the garlic in a food processor or blending cup. Blend until thick and smooth. Taste and adjust with a little black pepper.

3. 3

   In a small bowl, combine the pistachios, parsley, lemon zest, remaining dill, remaining garlic, 10 ml (2 tsp) olive oil, and 15 ml (1 tbsp) lemon juice to make the gremolata. Stir well until fragrant and loose.

4. 4

   Pat the cucumber slices dry with paper towel and arrange them on a serving platter. Spoon a small dollop of whipped feta onto each slice.

5. 5

   Top each cucumber base with a few cubes of roasted beet over the whipped feta. Finish with a teaspoon of pistachio gremolata on each bite.

6. 6

   Serve immediately or refrigerate for up to 1 hour before serving. Just before serving, add an extra pinch of black pepper if desired.