Roasted beet and feta spread Recipe
Roasted beet and feta spread is a colorful sandwich topping that combines the Polish love of beets with lightly salty cheese. It’s creamy, slightly sweet and salty at the same time. It’s great for breakfast, dinner or as a party snack served with crostini.
This spread stands out with its intense color and a balance of sweet roasted beet and salty feta, making even simple bread look and taste special.
Chef's tips
Roast a larger batch of beets at once and use the extra in salads or soups. For a smoother texture, blend longer and add a bit more yogurt; for a rustic feel, pulse only briefly.
How to serve
Serve as a spread on rye bread, as a dip for vegetable sticks, or as a layer on canapés topped with cucumber slices or sprouts.
Ingredients
- beets small or medium - 400 g
- feta cheese - 120 g
- yogurt - 3 tablespoons
- oil - 1 tablespoon
- garlic small clove - 1 clove
- lemon juice - 1 tablespoon
- dill or parsley chopped - 2 tablespoons
- salt to taste, carefully, as feta is salty
- pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Wash the beets but do not peel them. Wrap each beet separately in aluminum foil and place on a baking tray.
- Bake the beets for 40–50 minutes (depending on size), until they are soft. Check by inserting a fork into the thickest part – it should go in without much resistance. Let the baked beets cool until you can handle them.
- Peel the beets (the skin should come off easily) and cut them into smaller pieces.
- Put the beet pieces, crumbled feta, yogurt, oil, peeled garlic clove and lemon juice into a bowl or blender jug.
- Blend everything with a hand blender or in a food processor until smooth or slightly chunky, as you prefer. If the spread is too thick, add 1–2 tablespoons of yogurt.
- Add the chopped dill or parsley, season with pepper and, if needed, a little salt (remembering that feta is salty). Mix thoroughly with a spoon.
- Transfer the spread to a bowl, cover and refrigerate for at least 30 minutes so the flavors meld. Serve with bread, crackers or vegetable sticks.
Storage
Pastę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Przed podaniem zamieszaj, bo może się lekko rozwarstwić.
