Whipped Feta with Roasted Beets and Pistachios
Ingredients
- 1 large beet (about 450 g)
- 7 oz plain unsweetened yogurt (vegan)
- 7 oz vegan feta cheese at room temperature
- 1-2 tablespoons avocado oil for roasting
- Salt and white pepper to taste
- Fluffy flat bread or pita for dipping
Toppings
- Chopped pistachios (about 1/3 cup)
- Crushed pink peppercorns to taste
- Good olive oil for drizzling
- Optional: vegan honey or maple syrup for drizzling
Preparation
Peel the beet and cut into 1-1.5 inch wedges. Toss with oil and season with salt and pepper. Bake at 350 degrees for 20-25 minutes or until fork tender. Set aside.
Add the room temperature feta cheese along with the plain unsweetened yogurt, salt and pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy.
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.
