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

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:

  1. Preheat oven to 400ªF.
  2. Remove top from beets, and scrub well.
  3. 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.
  4. Wrap the foil around the beet and place on baking sheet.
  5. Bake for 35-45 minutes, or until fork tender. (Time will vary, depending on the size of your beets).
  6. Remove beets from oven and unwrap foil. Let beets cool to room temperature.
  7. Run beets under cool water, and the skin should peel easily off while washing.

Whipping Beets, Feta & Goat Cheese:

  1. Cut beets into chunks.

  2. 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).

  3. 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.

  4. 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.