Beet Whipped Feta with Roasted Cauliflower


Last Updated on March 7, 2024

Beet whipped feta with roasted cauliflower is a fun and vibrant recipe to make as a side dish or snack for the week.

Beet Whipped Feta

Beet Whipped Feta with Roasted Cauliflower

I don’t know about you, but I’m fully ready for spring. With warmer weather, brighter foods and overall better vibes it can’t come soon enough. We’re only a couple of weeks away, so I’m kicking things off with this delicious whipped beet feta with roasted cauliflower.

This recipe is a cross between my whipped feta dip and roasted beet pasta sauce, and is seriously so delicious with roasted cauliflower and warm bread. It’s a fresh and vibrant, and the perfect little side dish that comes together easily.

Whipped feta has been one of my favorite side dips to serve with roasted vegetables. I love it with roasted cauliflower or my za’atar roasted carrots. I created this newer variation with roasted beets to add a delicious sweetness to the dip.

Ingredients you’ll need

For the roasted cauliflower

  • 1 large head of cauliflower
  • Olive oil
  • Spices: salt, pepper, garlic powder and cayenne pepper

Whipped beet feta

  • Homemade roasted beets
  • Feta cheese
  • Ricotta
  • Lemon juice
  • Salt & pepper
  • Milk of choice

To garnish

  • Chopped parsley
  • Sesame seeds
  • Sumac
  • Olive oil & lemon juice
  1. Cut the cauliflower into florets and season with the spices and olive oil. Bake for about 40 minutes
  2. Peel and chop the beets into 2″ pieces and toss in olive oil, salt & pepper. Bake for 30 minutes, or until fork tender
  3. Blend the roasted beets with the whipped feta ingredients until smooth
  4. Spread onto a platter or serving plate and top with the roasted cauliflower
  5. Of course no dish is complete without a few garnishes. I love to top mine with a drizzle of olive oil, squeeze of lemon juice, sesame seeds, sumac and fresh parsley
Beet Whipped Feta

Tips & Tricks for the Perfect Beet Whipped Feta

  1. The cauliflower will bake for 40 minutes, while the beets bake for 30 minutes. Bake them together to make the most of your time, then raise the oven temperature to finish the cauliflower for the last 10 minutes
  2. You can use 4 store-bought cooked beets for this recipe, but the color may not be as bright
  3. If you aren’t serving more than 3-4 people, I suggest only plating half of the feta dip and reserving some in a container in the fridge. You can snack on it all week with crackers or veggies

This roasted beet feta dip is fun to make, packed with flavor, and the perfect appetizer or snack to serve! You guys are going to love it.

Looking for more fun side dishes? Try some of my favorites below:

Upside Down Puff Pastry with Balsamic Beets

Avocado Chickpea Salad

Za’atar Roasted Carrots with Feta Dip

Beet Whipped Feta with Roasted Cauliflower

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Course: Sides


Prep time


Cooking time


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NOTES: The beets and cauliflower can be cooked together for the first 30 minutes. After 30 minutes, remove the beets and raise the oven temperature to 425 F to finish roasting the cauliflower for another 10 minutes


  • Roasted Cauliflower
  • 1 large 1 head of cauliflower

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/2 tsp 1/2 garlic powder

  • 1/4 tsp 1/4 cayenne pepper

  • Olive oil

  • Roasted Beets
  • 2 2 raw beets, peeled and chopped (about 1 + 1/4 cups chopped)

  • Olive oil

  • Salt & pepper

  • Whipped Feta
  • 8 oz 8 feta cheese

  • 2 tbsp 2 ricotta

  • Juice from 1/2 lemon

  • 1/4 cup 1/4 milk of choice

  • Salt & pepper

  • Roasted beets

  • Toppings
  • Chopped parsley

  • Sesame seeds

  • Sumac

  • Olive oil

  • Lemon juice


  • Preheat the oven to 400 F
  • 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.
  • Bake for 35-40 minutes total, raising the temperature to 425 F towards for the last 10 minutes.
  • Peel the beets and cut them into 2″ pieces. Add them to a small pan with a drizzle of olive oil and pinch of salt & pepper. Bake for 30 minutes on 400 F, until fork tender.
  • 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.
  • 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
  • Leftover beet feta dip can be refrigerated for up to 1 week and served cold or at room temperature with crackers, bread or veggies

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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