Whipped Feta with Roasted Beets and Pistachios
Ingredients
- 1 large beet (about 450 g)
- 7 oz (200 g) plain unsweetened yogurt (or other thick style vegan yogurt)
- 7 oz (200 g) vegan feta cheese at room temperature
- 1-2 tbsp (15-30 ml) avocado oil for roasting
- salt and white pepper to taste
- fluffy flat bread or pita for dipping
Toppings
- pistachios chopped (about 1/3 cup)
- pink peppercorns crushed to taste
- a healthy drizzle of good olive oil
- optional: drizzle of vegan honey or maple syrup
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.
Tips
Try this delicious dip with your favorite bread and crackers.
