Roasted Beets and Feta Dip

Careful, you may eat it all yourself.

I live for this dip. Tender roasted beets sit over a salty, smooth whipped feta and are topped with a herb-forward, spicy gremolata. This Roasted Beets and Feta Dip is inspired by my Beets and Greens Salad, but transformed into an easy, addictive chunky dip. Perfect for entertaining, it’s a minimal-effort appetizer or side that will have your guests asking for the recipe.

Love the concept of this easy to make appetizer? Check out Warmed Olives + Whipped Feta.

WHAT YOU’LL NEED FOR ROASTED BEETS AND FETA DIP

• Beets – 2 medium or 3 small. I have an entire section below on what to look for at the supermarket when shopping for beets, and how to successfully roast them.
• Mint – Fresh only!
• Cilantro – Fresh only, leaves and stems (that’s where all the flavor is).
• Dill – Fresh only!
• Jalapeño – 100% necessary. There’s something about the combo of earthy beets, herbs and cool feta that just belong together. This recipe does have a bit of heat to it, but ultimately it depends on the jalapeño you add. I suggest tasting it before you add it to the dish. I add a full jalapeño but if you have an overly hot one perhaps add half.

WHIPPED FETA

• Feta – Don’t make this recipe with pre-crumbled feta. Full block only! Why? If you aren’t aware, pre-shredded or pre-crumbled cheeses are coated in an anti-caking agent to keep them from clumping in the container/bag. And while this form of cheese is convenient for topping a dish, once you need to incorporate it into a recipe, the results will change. Mac and cheese becomes stringy (and not in a good way), and whipped feta will lose its silky consistency. Stick to the block. Not to mention its cheaper.
• Garlic – 1 small clove.
• Lemon – Fresh only! 1 medium juicy lemon.
• Olive Oil – You want nothing too overpowering here. If you have a favorite mild extra-virgin olive oil, use that. The bold, peppery extra-virgin olive oil you love for dipping bread may be too strong for this dip, you still want the feta to shine.

TOOLS NEEDED

• Food Processor – That feta isn’t going to whip itself. I find a food processor works better than a blender, but a blender will work in a pinch.

HOW TO ROAST BEETS

Does roasting beets take a bit of time? Yes, but is it absolutely worth it and beats buying pre-roasted beets? Also, yes. Before we get there though, below is what to look out for when buying beets.

HOW TO PICK OUT BEETS

There are two ways you’ll find beets in the store. The first is with the stems and leaves still attached. The second, the top half is cut off and they will be loose. Picking up either is fine, but you won’t need the beet greens for this recipe. Below are a few things to look out for before you head over to checkout.

• Firm not soft – Give it a squeeze, is it firm? Soft beets are an absolutely no no, just put them back.
• No Rot – Good beets need to be clear of cracks, blemishes and any sign that they’re starting to go bad. If picking beets still attached to the leaves, the stems need to be ridged and the leaves crisp and green.
• Look to the Root – Large beets with a hairy tip means they are tough with a woody center. Avoid this if you can.

HOW TO ROAST BEETS

Wash + Prep – Give the beets a good scrub under running water to remove any dirt or residue from the outside. Trim off the stems close to the beet and discard them.

Wrap + Roast – Wrap each beet individually and tightly in aluminum foil. Any exposed area can cause the juices to leak out, so make sure they’re fully covered. Roast in a 400°F oven; depending on their size, they may take 40–60 minutes. The best way to test doneness is to pierce a beet with a sharp knife. If it slides through like butter, they’re ready.

Cool + Peel – Remove the tender beets from the oven, unwrap them and let them rest for about 30 minutes until cooled, or run them under cold water to speed up the process. To peel, hold each beet under cold water and gently slide your finger back and forth to remove the skin, it should come off with almost no effort. The beets need to be at room temperature or cold before adding them to the whipped feta, so place them in the fridge or an ice bath if needed.

HOW TO MAKE ROASTED BEETS AND FETA DIP

Make the Gremolata –Add the chopped mint, dill, and cilantro to a small bowl along with the minced jalapeño. Season with a pinch of salt, then add the olive oil and lemon juice. Mix to combine and set aside. Make this before preparing the whipped feta to give the flavors time to come together.

Whip the Feta – Add the feta, garlic clove, lemon juice, and olive oil to a food processor. Run it on high for 30 seconds, then stop and scrape down the sides. Continue processing for another 30 seconds. If the mixture isn’t yet smooth, keep blending for an additional 30 seconds to 1 minute, until it reaches your desired consistency.

Plate & Serve- Add the whipped feta to a low bowl, topped with the chopped beets, and herb gremolata. Top with a drizzle of extra virgin olive oil and serve!

STORING/REHEATING

Each part of this roasted beets and feta dip can be prepped in advance and stored separately for 3–4 days. Depending on the quality of olive oil used in the whipped feta, the dip may stiffen slightly in the fridge—simply pop it back into the food processor and blitz it for a few seconds before plating and serving. Once assembled, it’s best enjoyed right away.