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
- 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
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.
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
Crumble in the feta and lump in the cream cheese and blend on high until it's smooth and Barbie pink!
Serve at a party or to yourself at 9:30 on Saturday night! I think I might also have it for breakfast!