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
- Cut the cauliflower into florets and season with the spices and olive oil. Bake for about 40 minutes
- Peel and chop the beets into 2″ pieces and toss in olive oil, salt & pepper. Bake for 30 minutes, or until fork tender
- Blend the roasted beets with the whipped feta ingredients until smooth
- Spread onto a platter or serving plate and top with the roasted cauliflower
- 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
Tips & Tricks for the Perfect Beet Whipped Feta
- 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
- You can use 4 store-bought cooked beets for this recipe, but the color may not be as bright
- 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
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 & pepper
Whipped Feta
- 8 oz feta cheese
- 2 tbsp ricotta
- Juice from 1/2 lemon
- 1/4 cup milk of choice
- Salt & pepper
- Roasted beets
Toppings
- Chopped parsley
- Sesame seeds
- Sumac
- Olive oil
- Lemon juice
Directions
- 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
I couldn’t believe there was no reviews for this one. I have no problem eating a head of cauliflower in one serving without any dip/ sauce but this was so pretty, I had to try it. It’s sooo good. I read the tip about cooking cauliflower and beets together so I did that approach and also added some salmon halfway through. Perfection. And so pretty I just can’t get over it. I don’t even like ricotta or feta but it’s amazing. 11/10. If you want a lil pop of color on a charcuterie or grazing board, this is perfect. But really with the roasted cauliflower it was just absolutely amazing and so so easy.
Thank you, Christine! I’m so happy you enjoyed it, and appreciate your kind review 🙂