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.
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
Instructions
- 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.
- 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.
- Spread the whipped feta mixture onto a large serving plate or shallow bowl. Arrange roasted beets over half the spread.
- 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.
- 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.
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.