200 g feta cheese

100 g Greek or sheep’s milk yogurt

2 tablespoons olive oil (plus more for salad)

1 teaspoon honey

1/2 teaspoon dried oregano

Cracked black pepper, to taste

Salt, to taste

3–4 medium raw beets

1 spring onion, chopped

2 tablespoons flat-leaf parsley, chopped

1 tablespoon pomegranate molasses

1/2 teaspoon ground cumin

1/2 teaspoon sumac

1/4 teaspoon chili flakes

Crushed pistachios (optional, for garnish)

Za’atar (optional, for garnish)

Lebanese flatbread, for serving

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Preheat oven to 180°C (356°F). Wash and wrap beets in foil. Roast for 1–1.5 hours until tender. Cool and peel.
In a food processor, combine feta, yogurt, olive oil, and honey. Blend until smooth. Season with oregano, pepper, and salt if needed.
Dice cooled beets. Combine in a bowl with spring onion, parsley, olive oil, pomegranate molasses, cumin, sumac, chili flakes, salt, and pepper.
Spread whipped feta on a serving dish. Top with beet salad. Garnish with pistachios and za’atar if desired.
Serve with Lebanese flatbread.