Whipped Feta and Beetroot Toast

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Description

Whipped Feta and Beetroot Toast is a vibrant, creamy, and nutritious open-faced sandwich that combines the tangy saltiness of whipped feta with the earthy sweetness of roasted or pickled beetroot. Served on toasted bread and garnished with fresh herbs, this dish is not only visually stunning but also bursting with flavor. Perfect for breakfast, brunch, or a light lunch, it’s a gourmet toast that looks fancy but is incredibly easy to prepare.

Ingredients For Whipped Feta and Beetroot Toast

  • 4 slices of sourdough or multigrain bread (toasted)

  • 1 cup feta cheese (crumbled)

  • 3 tbsp Greek yogurt or cream cheese (for creaminess)

  • 1 tbsp olive oil

  • 1 garlic clove (optional, roasted or minced)

  • 2–3 medium beetroots (roasted, boiled, or pickled, thinly sliced)

  • 1 tsp honey (optional, for balance)

  • Fresh herbs (mint, dill, or parsley) for garnish

  • Crushed walnuts or pistachios (optional topping)

  • Salt and black pepper to taste

Instructions

  1. Prepare the whipped feta:

    • In a food processor, blend feta, Greek yogurt (or cream cheese), olive oil, and garlic until smooth and creamy. Taste and adjust seasoning with salt and pepper.

  2. Prepare the beetroot:

    • If using fresh beets, roast them in foil at 200°C (400°F) for 40–50 minutes until tender, peel, and slice.

    • If short on time, you can use pre-cooked or pickled beets.

  3. Toast the bread:

    • Lightly toast slices of sourdough or multigrain bread until golden and crisp.

  4. Assemble the toast:

    • Spread a generous layer of whipped feta on each slice of toast.

    • Arrange beetroot slices on top.

    • Drizzle with honey (if using) and garnish with fresh herbs and nuts.

  5. Serve immediately while the toast is crunchy.

Notes

  • Roasted beets give a sweet, earthy flavor, while pickled beets add tanginess. Choose depending on your preference.

  • Whipped feta can be prepared ahead of time and stored in the fridge for up to 4 days.

  • Use a mix of golden and red beets for extra color.

Tips

  • For extra creaminess, add a splash of heavy cream while blending feta.

  • Add microgreens or arugula for freshness.

  • A drizzle of balsamic glaze works beautifully with the sweet-earthy beetroot.

  • Make it a meal toast by adding sliced avocado or a poached egg on top.

Servings

  • Makes 4 servings (1 slice per serving).

Nutritional Info (per serving, approx.)

  • Calories: 210

  • Protein: 8g

  • Carbohydrates: 20g

  • Fat: 11g

  • Fiber: 3g

  • Sugar: 5g

(Values vary based on bread type and toppings used.)

Health Benefits

  • Feta: High in protein and calcium, supports bone health.

  • Beetroot: Rich in antioxidants and nitrates, improves blood circulation and stamina.

  • Whole grain bread: Provides fiber for digestion.

  • Olive oil & nuts: Add healthy fats for heart health.

  • A nutrient-dense, balanced snack or light meal.

Q & A

Q1: Can I make this vegan?
Yes! Use vegan feta or cashew cheese instead of dairy feta.

Q2: Can I use canned beets?
Absolutely. Just drain well and slice before topping.

Q3: What bread works best?
Sourdough, rye, or seeded multigrain bread works beautifully as they balance the creamy topping.

Q4: How do I store leftovers?
Keep whipped feta in the fridge (airtight) for 3–4 days. Assemble toasts fresh before serving.

Q5: Can I meal-prep this?
Yes—make the whipped feta and pre-cook beets ahead. Store separately and assemble quickly when ready to eat.

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