Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat

Name: Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat
Prep time: 25 min
Cook time: 43 min
Total time: 1 h 8 min
Yield: 6 servings
Ingredients: 900 g Medium beets (mix of red + golden if you can); 1 1/2 tsp Kosher salt; 1/2 tsp Black pepper; 1 tsp Ground cumin; 1 tsp Smoked paprika; 2 tbsp Olive oil; 1 Shallot; 3 tbsp Red wine vinegar; 1 tsp Sugar; 120 g Greek yogurt (full-fat); 150 g Feta; 2 tbsp Tahini; 1 1/2 tbsp Lemon juice; 1 clove Garlic; 2 tbsp Ice water; 80 g Buckwheat groats; 3 tbsp Neutral oil; 1 tbsp Sesame seeds; 1 1/2 tsp Nigella seeds (black onion seed); 1 tsp Aleppo pepper; 1 1/2 tsp Whole black cumin seeds (kalonji); 1 tsp Coriander seeds; 1 tsp Urfa biber or chili flakes; 6 tbsp Extra-virgin olive oil; 1 1/2 tsp Pomegranate molasses; 10 g Fresh dill; 10 g Fresh mint; 30 g Pistachios

This is my winter mezze-table mic drop: beets roasted so hard their edges go jammy and blistered, then dragged through a snowy whipped feta–tahini cloud and finished with a sizzling black cumin–chili oil. The crunch is the secret—crispy, spiced buckwheat that crackles like tiny toasted nuts, plus herbs and pickled shallot to keep everything bright.

Yael Mizrahi

February 8, 2026

Prep: 25 minutes

Cook: 43 minutes

medium

side dishdinner

mezzewinterbeetstahini+1

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Ingredients

900 g Medium beets (mix of red + golden if you can)(about 6–8; scrubbed)
1 1/2 tsp Kosher salt(plus more to taste)
1/2 tsp Black pepper
1 tsp Ground cumin
1 tsp Smoked paprika(or sweet paprika)
2 tbsp Olive oil(for roasting)
1 Shallot(thinly sliced)
3 tbsp Red wine vinegar(for quick-pickling)
1 tsp Sugar(optional but lovely)
120 g Greek yogurt (full-fat)(for whipped feta base)
150 g Feta(preferably sheep’s milk)
2 tbsp Tahini(well-stirred)
1 1/2 tbsp Lemon juice(plus zest if you want extra lift)
1 clove Garlic(microplaned or finely grated)
2 tbsp Ice water(to loosen sauce as needed)
80 g Buckwheat groats(raw; not kasha (roasted) if possible)
3 tbsp Neutral oil(grapeseed/sunflower; for crisping buckwheat)
1 tbsp Sesame seeds(white or mixed)
1 1/2 tsp Nigella seeds (black onion seed)(for garnish crunch + aroma)
1 tsp Aleppo pepper(plus more to finish)
1 1/2 tsp Whole black cumin seeds (kalonji)(this is the oil’s main character)
1 tsp Coriander seeds(lightly crushed)
1 tsp Urfa biber or chili flakes(use what you love)
6 tbsp Extra-virgin olive oil(for spiced oil)
1 1/2 tsp Pomegranate molasses(optional, but gives that dark sweet-sour edge)
10 g Fresh dill(roughly chopped)
10 g Fresh mint(roughly chopped)
30 g Pistachios(roughly chopped; optional but gorgeous)

Instructions

1
Heat the oven to 250°C / 480°F (or as high as yours comfortably goes). Put a heavy sheet pan in the oven to preheat—this is how we get beet edges that blister instead of just politely roasting.
10 min
Tip: A preheated pan is my cheat code for “restaurant roast” at home.
2
Quick-pickle the shallot: toss sliced 1 Shallot with 3 tbsp Red wine vinegar, 1 1/2 tsp Kosher salt, and 1 tsp Sugar (if using). Set aside to turn pink and mellow.
10 min
Tip: This is the little acidic pop that keeps beets from feeling too sweet.
3
Prep the beets: cut 900 g Medium beets (mix of red + golden if you can) into 2.5 cm / 1-inch wedges (peel if you want pristine color; I usually don’t, I just scrub well). Toss with 2 tbsp Olive oil, 1/2 tsp Black pepper, 1 tsp Ground cumin, and 1 tsp Smoked paprika.
10 min
Tip: Keeping pieces fairly chunky lets you get caramelized edges while the centers stay juicy.
4
Roast hard: carefully spread beets on the screaming-hot sheet pan in a single layer. Roast, turning once, until deeply browned at the edges and knife-tender.
30 min
Tip: If your oven runs cool, give them 35–40 minutes. You want ‘jammy + char-kissed,’ not steamed.
5
Make the whipped feta–tahini: blend (or vigorously whisk) 120 g Greek yogurt (full-fat), 150 g Feta, 2 tbsp Tahini, 1 1/2 tbsp Lemon juice, 1 clove Garlic, and 2 tbsp Ice water until fluffy and spoonable. Taste and adjust salt/lemon.
5 min
Tip: Ice water makes tahini go silky and pale—don’t skip it. If it tightens, add another splash.
6
Crispy spiced buckwheat: rinse 80 g Buckwheat groats in a fine sieve until water runs clearer; drain well. In a skillet over medium-high heat, warm 3 tbsp Neutral oil, then add buckwheat. Cook, stirring, until it turns deep golden and audibly crisp. Add 1 tbsp Sesame seeds, 1 1/2 tsp Nigella seeds (black onion seed), and 1 tsp Aleppo pepper; toss and cool on a plate.
10 min
Tip: Dry it well before frying—wet buckwheat sputters. If some grains pop, you’re doing it right.
7
Black cumin–chili oil: in the same skillet (wipe if needed), warm 6 tbsp Extra-virgin olive oil over medium heat. Add 1 1/2 tsp Whole black cumin seeds (kalonji), 1 tsp Coriander seeds, and 1 tsp Urfa biber or chili flakes. Cook just until fragrant and gently sizzling, 45–60 seconds. Off heat, stir in 1 1/2 tsp Pomegranate molasses (if using).
3 min
Tip: Don’t let the spices go dark-brown—fragrant, not bitter. If it smells like toast, you’re there.
8
Assemble like a mezze showoff: swoosh whipped feta–tahini onto a platter. Pile on hot roasted beets. Spoon over spiced oil. Finish with pickled shallot, crispy buckwheat, 10 g Fresh dill, 10 g Fresh mint, and 30 g Pistachios. Dust with extra Aleppo and serve warm or room temp.
5 min
Tip: I like a messy platter: sauce showing, oil streaks, herbs everywhere. It should look alive.

Chef's Notes

This dish is basically my Tel Aviv winter mood translated onto one platter: sweet earth (beets), creamy tang (feta–tahini), heat and perfume (black cumin oil), and a crunch that refuses to be ignored. If you want it dairy-free, swap the whipped feta–tahini for a lemony tahini + a spoon of almond yogurt; keep everything else the same. If you can’t find black cumin (kalonji), use extra nigella and a pinch of ground cumin—different, still delicious.

Frequently Asked Questions

How long does Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat take to make?

Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat takes about 1 hour 8 minutes total. That includes 25 minutes of prep and 43 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat?

The main ingredients are: Medium beets (mix of red + golden if you can), Kosher salt, Black pepper, Ground cumin, Smoked paprika, Olive oil, Shallot, Red wine vinegar, Sugar, Greek yogurt (full-fat), Feta, Tahini, Lemon juice, Garlic, Ice water, Buckwheat groats, Neutral oil, Sesame seeds, Nigella seeds (black onion seed), Aleppo pepper, Whole black cumin seeds (kalonji), Coriander seeds, Urfa biber or chili flakes, Extra-virgin olive oil, Pomegranate molasses, Fresh dill, Fresh mint, Pistachios.

What type of meal is Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat?

Blister-Roasted Beets with Black Cumin–Chili Oil, Whipped Feta–Tahini, and Crispy Spiced Buckwheat is categorized as: side dish, dinner.

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