Description
A vibrant and creamy vegan appetizer featuring roasted beet wedges paired with whipped non-dairy feta cheese, topped with crunchy pistachios and flavorful seasonings. Perfect served with fluffy flatbread or pita for a delightful, plant-based starter or snack.
Ingredients
Scale
For the Roasted Beets
- 1 large beet (about 450 g), peeled and cut into 1–1.5 inch wedges
- 1-2 tbsp avocado oil, for roasting
- Salt and white pepper, to taste
For the Whipped Feta
- 7 oz (200 g) non-dairy plain unsweetened yogurt (recommended: Culina or Siggi’s for thickness)
- 7 oz (200 g) vegan feta cheese, at room temperature (recommended: Violife or Trader Joe’s)
For Toppings
- 1/3 cup pistachios, lightly chopped
- Crushed pink peppercorns, to taste
- A drizzle of good olive oil
- Optional: vegan honey or maple syrup for a hint of sweetness
- Optional: sumac or za’atar for added flavor
For Serving
- Fluffy flatbread or pita, for dipping
Instructions
- Roast the Beets: Toss the peeled and cut beet wedges with avocado oil, salt, and white pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the beets are fork-tender and slightly caramelized. Remove from the oven and allow them to cool slightly.
- Prepare the Whipped Feta: In a food processor or blender, combine the vegan feta cheese and non-dairy plain unsweetened yogurt. Blend until smooth and whipped, creating a creamy spreadable consistency. Adjust seasoning if necessary.
- Assemble the Dish: Spread a generous layer of the whipped vegan feta on a serving plate. Arrange the roasted beet wedges on top or alongside the whipped feta. Sprinkle the chopped pistachios and crushed pink peppercorns evenly over the top.
- Finishing Touches: Drizzle good quality olive oil over the assembled dish. If desired, add a light drizzle of vegan honey or maple syrup to introduce a subtle sweetness. Sprinkle sumac or za’atar for an extra layer of flavor.
- Serve: Serve the whipped feta and roasted beets with fluffy flatbread or pita on the side for dipping. Enjoy this vibrant, creamy, and textured vegan appetizer warm or at room temperature.
Notes
- You can substitute avocado oil with olive oil if preferred for roasting the beets.
- Ensure vegan feta cheese is at room temperature before blending for a smoother texture.
- Feel free to use any nut or seed of choice instead of pistachios for toppings.
- Leftovers keep well in the refrigerator for up to 2 days but are best enjoyed fresh.
- For a gluten-free option, serve with gluten-free flatbread or vegetable sticks.
