Whipped Feta w/ Roasted Beets & Pistachios
Whipped Feta w/ Roasted Beets & Pistachios
This is an incredibly delicious and earthy dish with great flavors and textures. The ingredients are simple yet all work so well together. Easy to make for a snack, appetizer or light lunch. Feel free to change out the Pistachios for a nut you enjoy more. I also like to add a bit of sweetness in the form of Vegan Honey or Maple Syrup. It’s best served with warm fluffy bread.
Serves 4
Ingredients
1 large Beet (about 450 g)
7oz (200 g) Non Dairy Plain Unsweetened Yogurt ( I like Culina & Siggi's becasue their both nice and thick)
7oz (200 g) Vegan Feta Cheese at room temperature ( I like Violife or Trader Joe’s, both are creamy blocks)
1-2 Tbsp (15-30 ml) Avocado Oil for roasting
Salt & White Pepper to taste
Fluffy Flat Bread or Pita for dipping
Toppings:
Pistachios (about a 1/3 cup) lightly chopped
crushed Pink Peppercorns to taste
a healthy drizzle of Good Olive Oil
Optional: drizzle of Vegan Honey or Maple Syrup
Optional: Try topping with a bit of Sumac or Za’atar for added flavor!
Note: It’s designed to serve family style. However, feel free to divide into as many servings as desired.
Directions
1. Peel the beet and cut into 1-1 1/2”wedges. Toss with oil and season with salt anad pepper. Bake at 350 for 20 -25 minutes or until fork tender. Set aside.
2. Add the room temperature feta cheese along with the plain unsweetened yogurt, salt & pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy.
3. Spread the feta yogurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios, crushed pink peppercorns and drizzle with good olive oil. Serve with warm pita or flat bread.
