By: Ron Yochananov

Prep time: 10 minutes

Yield: 4 – 5 servings

Ingredients:

3 medium beets
1 pound coarse salt

Filling:
1 cup Tnuva Feta Sheep’s Milk
Cheese + 2 tablespoons for garnish
½ container Tnuva Premium Cheese
Spread, Original Flavor
3 ounces Tnuva Muenster Cheese, cut
into tiny pieces or grated
1 ounce chopped olives
1 ounce sugar-coated almonds, crushed

For Serving:
1 pear, diced or sliced thinly
10 walnuts or pistachio nuts, coarsely
ground
3 tablespoons olive oil
3 tablespoons reduced balsamic vinegar
10 fresh basil leaves
Coarse salt & freshly ground pepper

Instructions:

1. Preheat oven to 390 ºF and spread the coarse salt in a baking pan. Wrap the beets in aluminum foil, and place on top of the salt. Bake for an hour, or until the beets are soft when checked with a fork. Let cool, then peel and slice thinly with a very sharp knife or a mandolin slicer.

2. Place all filling ingredients in a bowl and mix well until you have a smooth cream. Place in a pastry filling bag. Place beet slices on a plate and pipe 1 tablespoon of cheese filling onto each one. Fold each filled beet slice in half to form a crescent.

3. Arrange all the beet crescents on a serving dish, and garnish with pear, nuts and feta. Drizzle olive oil, balsamic vinegar, then sprinkle with fresh basil, salt and pepper.