Preheat oven to 425F and line a baking sheet with parchment paper.
Peel and cut the beet into 8 wedges. Set onto the baking tray along with the radishes.
Cut the zucchini in half length-wise and into half circles. Add to the baking tray. Drizzle olive oil, add salt, pepper, and toss together.
Bake for 15 – 20 minutes, until golden and tender.
Allow to cool prior to assembling.
In a medium sized bowl, add the feta cheese, and break into small pieces using a fork.
Add the Greek yogurt, lemon juice and lemon zest.
Using a hand mixer, whip the feta mixture until smooth and light. You can also use a food processor.
Cover with plastic wrap and set aside in the fridge.
As that sits, prepare the Dukkah.
Using a spice grinder, combine the pistachios, half of the sesame seeds, Za’atar, coriander, and cumin seeds.
Grind until you reach a sand-like texture.
In a medium-sized serving dish, thickly spread on the whipped feta.
Arrange the roasted vegetables around the entire dish, sprinkle the second half of sesame seeds on top, and garnish with the fresh mint, basil, and dill.
Cover the top with the homemade Dukkah.
Serve immediately with toasted sourdough or on its own, YUM!
Video
Notes
Replace the beets with golden beets for extra colour! You can even add any other roasted vegetables of your choice.To make this vegan, use your favorite dairy-free feta and plain yogurt.Use almonds or pumpkin seeds instead of pistachios if you wish!Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.