Tomato Tomatoe

whipped feta with roasted beets

Whipped feta dip is my all time favourite thing to make! It’s great on a crostini with fresh tomatoes or prosciutto but it also works exceptionally well with roasted beets. The sweet and earthy beets are a great pairing with the salty and creamy whipped feta. I love to serve this as an appetizer at a dinner party. It’s a bit of a lighter option when serving your guests. I love this one because it can be made well in advance. You can serve it as is or with toasted bread.

 

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whipped feta with roasted beets

Ingredients

• 6 beets
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 shallot
• 2 cups of feta cheese
• 2 cloves of garlic
• juice from 1/2 a lemon
• 1/4 cup olive oil
• salt and pepper to taste
• Toasted crush pumpkin seeds
• Fresh dill
• 1/4 tsp lemon zest
  

Directions

1. Preheat the oven to 425 degrees. Wash the beets and dry them off. Wrap each beet in tin foil. Bake in the oven for 45 minutes- 1 hour or until the beets are fork tender.
2. Remove the beets from the oven let them cool slightly. Using a pairing knife remove the skin from the beets. Slice the beets into wedges. Add them to a bowl and toss them in white wine vinegar, olive oil, salt and pepper. Set aside.
3. To make the whipped feta add the shallot, garlic, lemon juice, feta, salt, pepper and olive oil to a food processor. Blend until smooth.
4. To a plate add a layer of the whipped feta and place the dressed beets in the middle. Garnish with olive oil, crush pumpkin seeds, lemon zest, dill and flaky salt. Serve with toasted bread.