Beet Whipped Feta

Spring is such a vibrant season that I have found myself eating particularly colorful foods in recent times. It is still very muddy and brown here, so at a certain level I think I’m trying to attract the green and the flowers by putting around in the kitchen. And when it comes to vibrant foods, there are few single ingredients deeply full of color such as red beet (I have many colored kitchen towel that can attest to it). So I wanted to share this * crazy * tasty feta mounted of beetroot with you to bring some spring brightness (and color) to your kitchen.

This is a recipe that I made more than two years ago and shot a video, but I have never been able to photograph until this week (projects, love?) But I’m so happy to have done it, because we have some friends during the weekend for a birthday party in advance and the other will be a perfect snack for the flag for training and cutting. I will also have biscuits from my favorite local bakery in the area (Shoutout a White salmon breads), many different cheeses and diffusion of fruit, chips and dips and a gigantic tank of Tiki orange drinks with a tap. It will be fun, I think!

Now that I have a sidebar on my birthday menu, let’s dive into this feta recipe mounted on beets a bite Moreover! The beets are roasted/steamed, because they are roasted with a lid, therefore it keeps them beautiful and humid, which helps them to mount better and more fluid in feta cheese. If you’ve ever had roasted beets before, you know that all the sugar caramel in them and become very deliciously sweet. And once you whip it with a little spicy, salty and creamy feta cheese, you made a match of flavor made paradise. I have red pepper flakes, but if you want it spicy you can use the pepper of Cayenna (only half of the quantity because it is powerful stuff!) Or if you despise heat, you can simply exchange it with paprika. This is really easy to prepare and is very good as a diffusion on sandwiches, compresses and bowls, or simply as a dip with a good old bread n ‘cracker. Even it is clear! I hope you like dear reader and I wish you the most beautiful spring equinox!

Feta mounted on the beetroot

This deeply delicious diffusion combines the creamy comb the feta cheese with the sweetness of roasted beets and creates a vibrant dip that will stand out on any table! It makes about 3 cups.

Total time 1 Now 10 minutes

Ingredients

• 12
  Oz
  beetroot
• 2
  spoons
  olive oil
• 11
  ounce
  Greek feta
• 1/4
  cup
  simple fat yogurt
• 1/2
  teaspoon
  pepper bows
  Can exchange with 1/4 teaspoon of cayenna pepper if you want it spicy
• 1/4
  teaspoon
  black pepper
• 1
  table spoon
  olive oil
• Gets up to taste

1. Preheat the oven to 425 degrees Fahrenheit and wash and rub the beets. Cut the stems from the beets but leave a stem * small *, otherwise it loses too much juice and also leave the tails attached. Rubbers with olive oil, then put them in a safe pot with a lid (like a Dutch oven) or a pan and then cover it with a sheet of pond.

2. Place in the oven and bake until tender when inserted with a fork, (about 45-60 minutes depending on the size of the beets – the beets from more to cook will take more time to cook). Remove from the oven and let it heat. While warm, keep a beet under cold running water and the skin should easily detach with your fingers. Peel all the beets.

3. Cut the beets in sixth and put them in a food robot with feta, yogurt, chilli flakes and black pepper. Start mixing and add the olive oil while the food processor is on. Blend until a relatively smooth mixture is formed (it will have some visual consistency due to beets, but still has a nice creamy sensation of mouth). Taste and add salt if necessary (the feta is generally a very salty cheese, but each brand is different, so you may want to add more depending on your preferences).

4. You can use it on Sandwich, focaccia, compresses, bowls and only on a good old bread or cracker. Keep it in an airtight container in the refrigerator and have fun within 10 days. It also blocks well!

Nutritional facts

Feta mounted on the beetroot

Amount for portion

Calories 76
Calories from Grasso 54

% Daily value*

Fat 6g9%

Fat saturated 3g19%

Polynsaturo fat 0.3 g

Mono -Inn Sort fat 2g

Cholesterol 18 mg6%

Sodium 242 mg11%

Potassium 89mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A. 112iu2%

Vitamin C 1 mg1%

Soccer 104 mg10%

Iron 0.3 mg2%

* Daily values ​​percent are based on a 2000 caloric diet.

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