Roasted Beets with Whipped Feta (Dairy-Free)
This roasted beet recipe is easy to prepare and makes for a beautiful vegetable side dish to serve at dinnertime or any special occasion.
Servings: 6 servings
Ingredients
- 6-7 large beets about 2.75 lbs without stems
- 2 tbsp olive oil
- ½ tsp kosher salt I use Morton's
- ½ tsp black pepper
- ½ cup hazelnuts
Whipped Feta
- 8 oz vegan feta room temperature
- ¼ block firm tofu about 3.5 oz
- 1 tsp kosher salt
- 1 tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp white rice vinegar
- 2 tbsp lemon juice
- 1 handful chopped parsley or chives
Instructions
Prep
- Pre-heat the oven to 375 degrees. Then chop the hazelnuts and set aside. Next, wash and dry the beets. You'll want to dry the beets very well with a clean cloth. The drier the vegetables, the better they'll roast :)
- Then trim the stem and roots, and use a vegetable peeler to remove the skin. Slice each beet into 8 wedges and place on a lined cookie sheet.
Roast
- Drizzle the beets with 2 tbsp of olive oil and season with salt and pepper. Toss to coat and bake for 45-50 minutes or until fork tender. Add the hazelnuts to the pan in the last 5 minutes of cooking.
Make the Whipped Feta
- While the beets are roasting, combine all of the Whipped Feta ingredients in a mini processor or blender (I linked the one I use in the blog post above) and blend until smooth. Then set aside.
Serve
- Dollop the whipped feta on a serving plate, and then use the back of a spoon to create a few decorative swooshes. Next, spoon the roasted beets and hazelnuts on top, and sprinkle with parsley. Drizzle with extra virgin olive oil if desired, and serve warm.Enjoy!
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