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Beet, Fennel & Spinach with Whipped Feta Sandwich



January 13 2017, Friday Dinner


WHAT
  • Sourdough sliced bread
  • butter
  • 1-2 small Boiled beets thinly sliced
  • 1/2 fennel bulb thinly sliced
  • handful of  julienne spinach
  • splash of balsamic vinegar
  • salt and pepper per taste
WHAT for Whipped Feta:
  • 1 Jalapeno or Serrano or other green chili
  • 1 clove of garlic
  • Juice and zest of 1 lemon
  • 2-3 tbsp olive oil
  • 6-8 mint leaves
  • 1/2 tsp dried dill (optional)
  • 1 tablespoon olive oil
  • Per taste pepper (if needed only)
  • 1/2 cup feta cheese

HOW:
  • Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes.
  • Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains.
  • Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together. 
  • Add feta to the above mixure and blend until smooth (add little more olive oil if too thick)
  • Remove in a bowl, add dill, lemon zest and black pepper if needed. 
  • Apply whipped feta spread one one side and butter on other side of a slice, do the same for second slice.
  • Add beets fennel and spinach mixture on top of feta spread and cover with other slice with feta spread facing down so that beets are in between cheese.
  • Grill both sides with butter on low temperature on a griddle until crisp.
  • Enjoy!

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