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–+ servings
Beet Whipped Feta

Beet Whipped Feta with Roasted Cauliflower

5 from 1 vote
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

Roasted Cauliflower

  • 1 large head of cauliflower
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Olive oil

Roasted Beets

  • 2 raw beets, peeled and chopped (about 1 + 1/4 cups chopped)
  • Olive oil
  • Salt u0026 pepper

Whipped Feta

  • 8 oz feta cheese
  • 2 tbsp ricotta
  • Juice from 1/2 lemon
  • 1/4 cup milk of choice
  • Salt u0026 pepper
  • Roasted beets

Toppings

  • Chopped parsley
  • Sesame seeds
  • Sumac
  • Olive oil
  • Lemon juice

Directions

  1. Preheat the oven to 400 F
  2. Trim the stem off of the cauliflower and cut into florets. Add the cauliflower to a sheet pan and drizzle generously with olive oil and toss with the salt, pepper, garlic powder and cayenne pepper.
  3. Bake for 35-40 minutes total, raising the temperature to 425 F towards for the last 10 minutes.
  4. Peel the beets and cut them into 2u0022 pieces. Add them to a small pan with a drizzle of olive oil and pinch of salt u0026 pepper. Bake for 30 minutes on 400 F, until fork tender.
  5. Once the beets are ready, add them to your blender with the remaining whipped feta ingredients. Blend everything together until smooth. You may need to scrape down the sides of the blender in between.
  6. Transfer the dip to a serving platter, you can reserve some in a container to store in the fridge. Top with the roasted cauliflower and garnish with a drizzle of olive oil, squeeze of lemon juice, chopped parsley, sesame seeds and sumac. Serve at room temperature
  7. Leftover beet feta dip can be refrigerated for up to 1 week and served cold or at room temperature with crackers, bread or veggies