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Roasted Beets & Feta Dip

Tender roasted beets sit over a salty, smooth whipped feta and are topped with a herb-forward, spicy gremolata.
Course Appetizer, Side Dish
Keyword Beets, Bread Dipping Oil, Feta, Spicy
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 people

Equipment

  • 1 Food Processor

Ingredients

  • 2 medium beets or 3 small
  • 1/4 cup chopped cilantro
  • 3 tbsp chopped mint
  • 2 tbsp chopped dill
  • 1 jalapeño minced
  • 3 tbsp olive oil
  • 1 lemon juiced
  • salt

Whipped Feta

  • 8 oz feta block
  • 1 cup plain Greek yogurt
  • 1 small garlic clove
  • 2 tbsp olive oil
  • 1/2 lemon juiced

Instructions

  • Preheat the oven to 400℉.
  • Run the beets under cold water to clean away any dirt.
  • Wrap each beet individually and tightly in aluminum foil. Place on a sheet pan and roast for 40–60 minutes or until knife tender.
  • Remove from the oven, unwrap and either allow 30 minutes for the beets to cool off or run them under cold water for a few minutes 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. Chop in chunks and place to the side.
  • Add the chopped herbs, and jalapeño to a small bowl. Drizzle in the olive oil, lemon juice and a generous pinch of salt. Mix to combine and set on the side.
  • In a food processor, combine the feta cheese, Greek yogurt, olive oil, garlic, and lemon juice. Process on high for 30 seconds then stop to scrape 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.
  • 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!