Whipped Feta with Roasted Beetroot. 2g carbs per serving.
The saltiness of feta and the sweetness of roasted beetroot complement each other beautifully.
Controversial as it may appear, beetroot can be incorporated in a keto lifestyle. In moderation, of course.
You can use it as a dip with crackers, to replace mayonnaise in sandwiches or wraps, as a meat or fish accompaniment, or even to dot around a plate for a true gourmet presentation.
Try it in my High Protein Cottage Cheese Wraps. Together with sliced mozzarella and avocado it’s a revelation!
How to Make Whipped Feta with Roasted Beetroot
Any feta cheese will do. Some feta can be quite salty – depending on the salt concentration of the brine – so it’s best not to add salt until the very end, in case none is required.
The beetroots should be fresh and raw. Pre-cooked options will not do. I recommend that you wear disposable gloves when peeling and cutting them, to avoid skin staining (which is temporary but unsightly). Toss them with a sprinkle of salt and a dash of extra virgin olive oil, then roast them to deepen their flavour.
The roasted beetroots go into a mini chopper / food processor together with the crumbled feta, extra virgin olive oil and a little lemon juice. Begin on low speed, stopping and starting to allow the paste to slide back down to the blades. My Braun Stick Whisk/Blender has an innovative speed control system, so it’s ideal.
Blitz until you obtain a smooth paste, and it’s ready to consume immediately. Otherwise, transfer the paste to a sealed container (glass is best, as plastic may stain), or a bowl wrapped in cling film, and refrigerate.
Super simple, very quick, and utterly delicious.
Enjoy!
Whipped Feta with Roasted Beetroot
Ingredients
- 2 beetroots - small, 170g net weight once peeled
- 1 sprinkle fine himalayan pink salt (U.S. option HERE)
- 1 drizzle extra virgin olive oil (U.S. option HERE)
- 90 g feta cheese - cubed or crumbled
- 30 g extra virgin olive oil (U.S. option HERE)
- 1 tsp lemon juice - fresh
Instructions
- wash, dry, peel and cut your beets into 1/8 pieces.2 beetroots
- place them in a foil-lined oven tray, and toss with salt and a little bit of oil.1 sprinkle fine himalayan pink salt, 1 drizzle extra virgin olive oil
- bake at
200 °C static (no need to pre-heat) for about 45 mins (until fork tender), then remove from oven and set aside to cool. - once cooled, put 80g of the roasted beets in a blender or mini food processor, add remaining ingredients and blitz to a purée; taste and add salt if needed.90 g feta cheese, 30 g extra virgin olive oil, 1 tsp lemon juice
- serve immediately, or transfer to a sealed container and keep refrigerated for up to 3 days.
Notes
Nutrition
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Looks delicious Antya! Just out of curiosity 170g beets to be roasted but only 80g beets added to blender? Or is it 170g beets to be add in two batches to help with blending? Will definitely try on your carnivore flatbread (this is still my favorite bread substitute because I’m lazy and it’s so easy to make)
Hey Vicky! That’s correct, the beetroots lose water and shrink in the oven, so you end up with much less.
Let me know what you think of the carnivore flatbread. It’s my favourite – as you say, a lazy-day recipe 😀
P.S. You know my recipes often use lupin flour…in case you need any, it’s on sale at Holland & Barrett at the moment.
Best Christmas Wishes to you and your loved ones. x
Delicious as a dip. Great in sandwiches. Lovely alongside meat or fish. What’s not to like?
This is superb! As a dip, in a sandwich or wrap instead of mayo, or as accompaniment for your meat or fish. It will provide a burst of flavour and colour.