Golden Beets with Whipped Feta, Sunflower Sprouts & Dukkah

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Ingredients

For the Beets

• 4 golden beets (trimmed and scrubbed)
• 1 whole lemon
• 1 tsp whole peppercorns
• 3 sprigs of fresh rosemary
• 3 garlic cloves

For the Pickling Brine

• 1 cup champagne vinegar
• 5 cups water
• 1 tbsp sugar
• 1 tbsp salt

For the Whipped Feta

• 8 oz feta cheese
• ½ cup sour cream
• 3 tbsp heavy cream (as needed)
• 2 tbsp fresh lemon juice
• pinch salt and freshly ground black pepper (to taste)

For serving

• 1½ cups sunflower sprouts
• 3 tbsp dukkah (or to taste)

Directions

1. Step 1

   Place the beets in a large pot and cover with water. Add the whole lemon, peppercorns, rosemary, and garlic. Bring to a simmer and cook for 30–40 minutes, or until the beets are tender when pierced with a knife. Remove the beets and let cool slightly. Peel and cut into wedges.

2. Step 2

   While the beets are still warm, combine the champagne vinegar, water, sugar, and salt, stirring until the sugar and salt dissolve. Pour the brine over the beet wedges and let them pickle for at least 30 minutes. The beets can also be prepared ahead and refrigerated.

3. Step 3

   Add the feta, sour cream, and 2 tablespoons of heavy cream to a food processor. Blend until smooth and creamy, adding more heavy cream if needed. Season with lemon juice, salt, and pepper to taste.

4. Step 4

   Spread the whipped feta onto a serving platter or divide among four plates. Arrange the pickled golden beets over the feta. Top with sunflower sprouts and finish with a generous sprinkle of dukkah.

5. Step 5

   Serve cool or at room temperature with Anaba Grenache Blanc. Its bright acidity, citrus notes, and fresh minerality complement the earthy-sweet beets, creamy feta, and aromatic dukkah.