Nothing beats perfectly roasted beets with creamy whipped feta! The vibrant and sweet beets are baked to perfectly crisp tender and served with refreshing, juicy fresh figs, on a bed of garlicky whipped feta, with a drizzle of honey balsamic glaze to harmonize them all.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
If you need an idea for a last-minute, crowd-pleasing Holiday appetizer or festive salad, try this recipe! Earthy and sweet beets are vibrant and beautiful, and complement the garlicky whipped feta!
FAQs
Each recipe component can be made ahead of time, but I recommend assembling together just before serving for the best result. For tips for making each component in advance, check out the following questions.
You can bake the beets a few hours ahead, but they are served best while warm.
If you plan to make whipped feta ahead, you can make it a couple of days ahead and store it in an airtight container. Store in a refrigerator. Thoroughly mix before use.
Yes, absolutely! Store in an airtight container or a jar and keep it in a refrigerator. I recommend enjoying it within a week. It might be really thick when chilled. Bring it to room temperature before using it to make it pourable(unless you like it extra thick).
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Roasted Beets with Whipped Feta and Balsamic Glaze
Ingredients
For the roasted beets
- 2 lb beets about 4 large beets
- 1 Tablespoon extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
For the balsamic glaze
- ½ cup balsamic vinegar
- 2 teaspoons honey
For the whipped feta
- 6 oz feta
- ½ cup greek yogurt
- 2 garlic cloves
- Zest from ½ lemon
- ½ lemon juiced
For assemble
- 9 figs cut into wedges
- 2 Tablespoons pistachio chopped
- Fresh mint leaves
- Freshly cracked black pepper
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper.
- Make the beets: Wash and scrub the beets well and cut off the top and bottom. Cut them into wedges, no need to peel the skin. Place them onto the prepared baking sheet and toss with olive oil, a pinch of salt, and a dash of pepper. Bake for 35 to 40 minutes until soft enough to pierce a fork easily.
- Make the balsamic glaze: In a sauce pan, combine balsamic vinegar and honey. Bring it to a boil over medium heat and simmer until the mixture reduces to half, stirring occasionally, for about 15 to 20 minutes.
- Make the whipped feta: In a small blender or food processor, combine all the ingredients of the whipped feta and blitz until smooth.
- On a serving plate, spread the whipped feta and arrange baked beets and figs. Drizzle the balsamic glaze and top with black pepper, pistachio, and mint leaves.
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