½ teaspoon cumin seed and anise
¾ cup Feta cheese
½ cup chopped walnuts
Bake beets in aluminum foil with cumin and anise until easily pierced with a fork.
Cut beets into thin slices “carpaccio” style, sprinkle with crushed feta cheese and walnuts (you can also use other nuts) and drizzle with Biolea Nerantzio.