It’s a busy time of year, and while it’s cooled down a little bit, it still feels easier to go for fresh little snacks than full blown meals when it’s time to eat. I dunno about you, but I have been eating the green beans we got in this week’s share in little handfuls every time I happen past the refrigerator. Delightful.
The beets this week were, in my humble opinion, in their fullest glory. I just wanted to snack on them too, but I also wanted to show them off. I got the basic idea for this recipe from this kind of strange savoury cheesecake recipe. I nixed the topping and the base, changed the ratios a bit, and here we have it.
No, this is not a Barbie movie plug. It really is that pink. And it is DELICIOUS. I think you could probably have this with every meal and not be mad about it. I even dunked the green beans right in there and 10/10 would recommend.
Beet Feta Pate
Ingredients
- 200 g roasted and peeled beets
- 200 g cream cheese you could also probably use cottage cheese or goat cheese
- 175 g feta
- 1 bit olive oil
- some green onion tops and black pepper for serving
- crackers or thin slices of bread, toasted
Instructions
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Roast the beets – my favourite way is whole with just the leaves chopped off in a dutch oven with a lid for about half an hour at 400 degrees. Then you can take them out and let them cool a bit in the dutch oven with the lid still on – this makes the skins really easy to peel off and keeps all the tastiness inside.
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Toss the peeled beets into a food processor (make sure they're soft enough a fork can go right into them without too much hesitation, and/or chop them up a bit if your food processor or blender has feelings) with a little bit of olive oil and blend on high until almost smooth
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Crumble in the feta and lump in the cream cheese and blend on high until it's smooth and Barbie pink!
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Serve at a party or to yourself at 9:30 on Saturday night! I think I might also have it for breakfast!