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Whipped Feta with Roasted Beets and Pistachios delights!

This vibrant plant-based appetizer brings together creamy whipped vegan feta, sweet roasted beets, and crunchy pistachios in a colorful, flavor-packed spread. Perfect for parties, brunch boards, or as a shareable starter, it's a bold blend of texture, tang, and richness served with warm flatbread or pita.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Vegan, Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Base1 large beet about 450g, peeled and cut into 1 to 1 1/2 inch wedges7 oz plain unsweetened non-dairy yogurt (recommended: Culina or Siggi’s for thickness)7 oz vegan feta cheese at room temperature (recommended: Violife or Trader Joe’s)1 to 2 tbsp avocado oil (for roasting)Salt and white pepper, to tasteFluffy flatbread or pita, for serving
  • For the Toppings1/3 cup pistachios lightly choppedCrushed pink peppercorns, to tasteDrizzle of good olive oilOptional: vegan honey or maple syrupOptional: sprinkle of sumac or za’atar

Method
 

  1. Preheat oven to 350°F (175°C). Toss beet wedges in avocado oil, salt, and white pepper. Roast for 20 to 25 minutes or until fork-tender. Set aside to cool slightly.
  2. In a mixing bowl, combine vegan feta and non-dairy yogurt. Add a pinch of salt and white pepper. Beat with a hand mixer or whisk until the mixture is smooth, creamy, and whipped.
  3. Spread the whipped feta mixture onto a large serving plate or shallow bowl. Arrange roasted beets over half the spread.
  4. Top with chopped pistachios, pink peppercorns, and a generous drizzle of olive oil. Add a touch of vegan honey or maple syrup if desired, and finish with a sprinkle of sumac or za’atar for added depth.
  5. Serve immediately with warm flatbread or pita.

Notes

Make sure the vegan feta is at room temperature before whipping for best texture.
Roasted beets can be made a day ahead and stored chilled—bring to room temperature before serving.
Use a thicker yogurt for a fluffier whipped feta base; strained Greek-style non-dairy yogurt works best.
This dish also works well as part of a mezze platter or holiday spread.