Name: Roasted Beet Whipped Feta Goat Cheese
Ingredients: 5 ounces roasted beets*; olive oil, salt & pepper, (for roasting beets); 6 ounces feta; 4 ounces plain goat cheese; 2 ounces cream cheese, (softened); 2 tablespoons olive oil; fresh ground salt & pepper, (to taste); veggies, bread, pita crackers, pretzels, for serving; edible flowers, for topping, if desired

pink roasted beet feta goat cheese dip in metal pie plate with crostini next to plate

For Caitlin’s floral bridal shower, I made these roasted beet whipped feta goat cheese crostini. Cait loves beets, and I wanted the pretty pink color. I decided to use both whipped feta, because it’s my favorite, and goat cheese, because Cait loves it. These crostini got rave reviews at the shower, both for the taste and how pretty it was.

You can make this to serve as a dip or to spread onto crostini, either way, it’s delicious! And topped with edible flowers, it makes such a pretty appetizer that’s perfect for spring and summer parties.

wood cutting board with beet feta goat cheese crostini on it next to bowl of the beet feta goat cheese and plain crostini and edible flowers laying next to cutting board

I will admit, I am not a fan of beets at all. This recipe was really a labor of love just for Cait! (And I did question my sanity, as I was trying to develop a recipe the night before the shower, haha!). But what I did find out was that after a day or two of sitting in the fridge, the beet flavor really mellowed out and was barely noticeable! Which was great for me, haha! So if you are not a fan of beets either, but want this pretty pink color; make this dip ahead and let it sit in the fridge and the beet flavor should be a lot less noticeable. And if you do love beets, serve this dip immediately after mixing, so that you can enjoy all the beet goodness!

Roasting vegetables is one of my favorite ways to cook them, as it really brings out the flavor. So that’s why I decided to roast the beets. I do think you could buy ready to eat cooked beets, and just use those, and it should turn out fine. But I haven’t tried it, so fair warning, I’m not positive on the outcome.

eight crostini topped with pink beet feta goat cheese and edible flowers

metal pie plate filled with pink beet feta goat cheese dip with crostini toast and edible flowers next to pan

close up photo of beet feta goat cheese crostini with dark purple and orange edible flower on it

pink beet goat cheese dip in vintage metal pie plate with crostini sitting on edge of plate with wood knife laying next to plate

close up of roasted beet whipped feta goat cheese on crostini bread topped with edible flowers

pink beet whipped feta crostini on wood cutting board next to bowl of the beet whipped feta and wood knife laying next to cutting board

Roasted Beet Whipped Feta Goat Cheese

Serve this roasted beet whipped feta goat cheese on crostini or just as a dip, it's delicious either way! Topped with edible flowers, it's a pretty appetizer perfect for spring and summer parties!

Course: Appetizer

Ingredients

5 ounces roasted beets*
olive oil, salt & pepper, for roasting beets
6 ounces feta
4 ounces plain goat cheese
2 ounces cream cheese, softened
2 tablespoons olive oil
fresh ground salt & pepper, to taste
veggies, bread, pita crackers, pretzels, for serving
edible flowers, for topping, if desired

Instructions

To Roast Beets:

Preheat oven to 400ªF.
Remove top from beets, and scrub well.
Place each beet on a square of aluminum foil that’s slightly large than the beet. Drizzle beet lightly with olive oil and salt & pepper.
Wrap the foil around the beet and place on baking sheet.
Bake for 35-45 minutes, or until fork tender. (Time will vary, depending on the size of your beets).
Remove beets from oven and unwrap foil. Let beets cool to room temperature.
Run beets under cool water, and the skin should peel easily off while washing.

Whipping Beets, Feta & Goat Cheese:

Cut beets into chunks.
Place the 5 ounces roasted beets*, 6 ounces feta, 4 ounces plain goat cheese, 2 ounces cream cheese,2 tablespoons olive oil, and a dash of fresh ground salt & pepper, in a food processor and blend until smooth and creamy. (About 3-5 minutes, scraping the sides of the bowl as needed).
Spread mixture into dish to use as dip and serve with veggies, bread, pita crackers or pretzels. Or spread mixture onto crostini to serve as an appetizer.
Top with edible flowers if desired.

Recipe Notes

I found that the beet flavor was quite strong immediately after making the mixture. However, as the dip sat in the refrigerator for the next couple of days, the beet flavor really mellowed and was not very noticeable. So if you are looking for a stronger beet flavor, serve dip immediately. If you do not like beets, but want the pretty pink color, make the mixture ahead, and refrigerate until ready to use (you may want to let the mixture sit at room temperature for about 20-30 minutes to soften for easier spreading).

*I think I roasted 4-5 beets and was able to get two batches from that amount of beets.

crostini topped with beet whipped feta and edible flowers

Be sure to follow our Food & Recipes Pinterest Board for more inspiration!

-Manda