Yogurt Cheese with Roasted Beets and Feta Recipe – Sunset Magazine

Name: Yogurt Cheese with Roasted Beets and Feta Recipe – Sunset Magazine
Ingredients: 3/4 pound red beets; 3/4 pound golden beets; 1/4 cup plus 2 tsp. red wine vinegar; 6 whole allspice berries; 4 small garlic cloves, divided; 1 1/2 cups homemade Yogurt Cheese or purchased yogurt cheese (also called labne); About 3/4 tsp. kosher or sea salt, divided; About 4 1/2 tbsp. extra-virgin olive oil, divided; 3/4 teaspoon fennel seeds; 1/3 cup crumbled feta cheese; 2 tablespoons roasted, salted hulled pumpkin seeds (pepitas); 1 1/2 teaspoons zaatar* (Middle Eastern spice blend); 1/8 teaspoon medium-hot coarse red pepper, such as Aleppo*, or hot paprika; Pita or naan bread

www.sunset.com

Ultra-creamy yogurt cheese with roasted beets and feta—perfect for appetizers or paired with raw cucumbers. Easy to make with ingredients you might already have!

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Ingredients

3/4 pound red beets
3/4 pound golden beets
1/4 cup plus 2 tsp. red wine vinegar
6 whole allspice berries
4 small garlic cloves, divided
1 1/2 cups homemade Yogurt Cheese or purchased yogurt cheese (also called labne)
About 3/4 tsp. kosher or sea salt, divided
About 4 1/2 tbsp. extra-virgin olive oil, divided
3/4 teaspoon fennel seeds
1/3 cup crumbled feta cheese
2 tablespoons roasted, salted hulled pumpkin seeds (pepitas)
1 1/2 teaspoons zaatar* (Middle Eastern spice blend)
1/8 teaspoon medium-hot coarse red pepper, such as Aleppo*, or hot paprika
Pita or naan bread