YALDA NIGHT BOARD

Yalda Night Board image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 15

4 ounces feta
2/3 cup sour cream
1 tablespoon olive oil
1 clove garlic, minced
2 ounces cooked beets, cut into chunks
Walnuts and pomegranate arils, for garnish
1 1/2 cups raw trail mix (almonds, raisins, hazelnuts and walnuts; see Cook's Note)
1 cup dried figs
1 cup dried apricots
1 small watermelon, cut into slices
1 large pomegranate, cut open
3 persimmons, sliced if desired (I usually slice 1 and keep 2 whole)
4 ounces feta, sliced
1 cup fresh basil leaves
Crackers of choice, for serving (I love seeded ones)

Steps:

For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils.
For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers.