Creamy Whipped Feta with Beetroot for a Vibrant Twist

This Whipped Feta with Beetroot is a quick, vegetarian appetizer that combines creamy feta with earthy beetroot for a vibrant and nutritious dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Whipped Feta Mix

200 g Feta Cheese Crumble before mixing
100 g Greek-Style Yogurt Use thicker yogurt for richness
2 tablespoons Extra Virgin Olive Oil High-quality for best flavor

For the Beetroot

2 medium Beetroot Canned or vacuum-packed can be used

For Garnish

40 g Pistachios Crushed
2 tablespoons Dill Chopped; can substitute with parsley or thyme

For Dressing

1 tablespoon Red Wine Vinegar Can use apple cider vinegar instead

Equipment

Oven
Mixing bowl
Hand mixer or whisk
Baking Sheet
aluminum foil
Knife
Gloves

Method

Step-by-Step Instructions

Preheat the oven to 200°C (400°F).
Wrap the beetroot tightly in aluminum foil and roast it on a baking sheet for about 20 minutes.
Once cooled, unwrap and peel the beetroot, then chop into bite-sized pieces.
In a mixing bowl, combine 200g of crumbled feta cheese with 100g of Greek-style yogurt and blend until smooth.
Stir in 40g of crushed pistachios and 2 tablespoons of chopped fresh dill into the whipped feta mixture.
Spread the whipped feta mixture on a plate and top with roasted beetroot pieces before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best results, serve immediately after preparing. Wearing gloves while handling beetroot can prevent staining.

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