Description
A vibrant and creamy appetizer featuring roasted beets paired with smooth whipped vegan feta, topped with crunchy pistachios and aromatic spices. Perfect for serving with flatbread or pita for a delicious and colorful Mediterranean-inspired dish.
Ingredients
Scale
For the Roasted Beets
- 1 large beet (about 450 g), peeled and cut into 1–1.5 inch wedges
- 1-2 tbsp avocado oil, for roasting
- Salt and white pepper, to taste
For the Whipped Feta
- 7 oz (200 g) non-dairy plain unsweetened yogurt (recommended: Culina or Siggi’s for thickness)
- 7 oz (200 g) vegan feta cheese, at room temperature (recommended: Violife or Trader Joe’s)
For Toppings
- 1/3 cup pistachios, lightly chopped
- Crushed pink peppercorns, to taste
- A drizzle of good olive oil
- Optional: vegan honey or maple syrup for a hint of sweetness
- Optional: sumac or za’atar for added flavor
For Serving
- Fluffy flatbread or pita, for dipping
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Toss the beet wedges with avocado oil, salt, and white pepper until evenly coated. Arrange them in a single layer on a baking sheet. Roast for 20-25 minutes until the beets are fork-tender and slightly caramelized. Remove from the oven and allow to cool slightly.
- Prepare the Whipped Feta: In a food processor or high-speed blender, combine the non-dairy plain yogurt and vegan feta cheese at room temperature. Blend until smooth, creamy, and well combined, scraping down the sides as necessary to achieve a fluffy texture.
- Assemble the Dish: Spread the whipped feta mixture onto a serving plate or shallow bowl. Arrange the roasted beet wedges on top or around the feta base.
- Add Toppings: Sprinkle chopped pistachios and crushed pink peppercorns over the top. Drizzle generously with good quality olive oil. For an added burst of flavor, drizzle lightly with vegan honey or maple syrup and sprinkle sumac or za’atar, if using.
- Serve: Serve immediately with fluffy flatbread or pita for dipping and enjoying. This dish is best enjoyed fresh while the beets are still slightly warm and the feta is creamy.
Notes
- You can substitute avocado oil with olive oil if preferred for roasting.
- For a nut-free option, omit pistachios or replace with toasted seeds like pumpkin or sunflower.
- If vegan feta is unavailable, firm tofu marinated in lemon juice and salt can be blended with yogurt as a substitute.
- Sumac and za’atar add a beautiful tangy and herby note, but the dish is delicious without them.
- Leftovers can be refrigerated for up to 2 days but enjoy the roasted beets within 24 hours for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
