Whipped Feta with Roasted Beets & Radishes

It is definitely beet season, and color abounds!

Some of the prettiest side dishes are made with beets and radishes. Vibrant reds and pinks and golds, all invite you to eat that rainbow everyone is always talking about. However, as much as others in my family adore beets, I don’t really care for them, and I’ve cooked them every way possible. Have you ever noticed it’s always a good year for beets?

All right, I’ll eat them!

Now, I’ll eat them. If you cooked them for me, I would not hide them under that last lettuce leaf on my plate. I learned to eat them as a child when we were expected to clean our plates. One didn’t waste food, and there were no second options available. Mother didn’t ask us if we’d rather have a grilled cheese instead, she was too pooped to make two meals, so we learned quickly to eat what was served us, and usually it was pretty darn good.

Taste like dirt?

      But I didn’t like those beets. They tasted like dirt. I thought them rude, their bloody juices attempting to ruin my fluffy mashed potatoes! And we had lots of beets. They grow really well in the north, and when you ran out, the canned varieties were waiting on the grocery store shelves for pennies a can.

Making peace

I’ve made peace with the mild candy-striped Chioggia beets and the little golden ones, but I probably wouldn’t even cook those if beets weren’t my husband’s favorite vegetable. 

A compromise of sorts

Thus, a recipe that used a variety of beets seemed perfect for our household. Pairing them with a flavorful, creamy dip, even better. The earthiness of the beets is tamed by the whipped feta, in a really good way! The lemon shines through and helps in that regard as well. Do I sound like I am still trying to disguise the beet flavor?

The whipped feta

I’ve made whipped feta before, served up with cumin scented roasted carrots and that is delicious. Use an imported Greek feta made with goat or sheep or both cheeses. This will have the most flavor by far. Domestic “Greek” feta usually uses cow’s milk, and lacks that distinctive tang. I want that tang!

Use a favorite yoghurt

For my yoghurt, I used Green Mountain plain Greek-style yoghurt, my house standard. It is so creamy and delicious; you’d never think it was fat free. But if you are not watching your saturated fat and cholesterol, use any plain yoghurt you like.

Mix them up, or use a favorite

For this dish, I found a lovely variety of dark red, Chioggia, and golden beets, as well as some lovely new, vibrant pink watermelon radishes. They all took the same amount of time to roast in the oven.

A little work, then a wait

While this dish has a long baking time, it’s pretty quick to put together and looks stunning at a gathering.

And, if you like, you can even swap out carrots for the beets and invite me over. I won’t mind at all.

Whipped Greek Feta with Roasted Beets and Radishes

  • Assortment of beets and winter radishes
  • 6 oz. Greek feta
  • 8 oz. non-fat plain Greek yoghurt
  • 2 tbsp. lemon juice
  • Zest of one lemon
  • 1 tbsp. finely chopped mint
  • 1 tsp. finely chopped thyme
  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • Few dashes of hot sauce

Preheat the oven to 350 degrees F. (180 C.) Brush a baking sheet with olive oil.

Scrub the beets but do not peel them. Cut them into roughly four to six wedges depending on size. Place on the baking sheet and drizzle with a bit more olive oil, sprinkle with salt and pepper. Bake for 25 minutes, turn them over, and bake an additional 25 minutes, or until tender. This will depend on the size and age of your beets.

Aren’t they pretty?

Meanwhile, place the remaining ingredients in a food processor, along with some salt and pepper to taste, and whirl everything up until it is your desired smoothness and texture. Taste and correct seasoning. You can also use a blender or a hand mixer, just make sure the garlic is crushed well and herbs minced very finely.

Spread the whipped feta on a large platter and arrange the beet wedges on top. Spritz them with a bit more olive oil, and sprinkle with salt and more fresh mint. I also decorated mine with some beautiful autumn roses! Such a treat this time of year.

Autumn roses and a double rainbow, who could ask for more?

© Copyright 2023– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Supporter of:  Slow Food       Fair Trade USA       Northeast Organic Farmers Association     EcoWatch    Let’s Save Our Planet No Kid Hungry    Hunger Free Vermont Environmental Working Group  World Central Kitchen  Sustainable America

80 Comments Add yours

  1. Bernadette says:

    This looks fabulous. Dom and I are big fans of beets and like them roasted best of all. Your plating is so pretty. This would make a great appetizer for Thanksgiving Dinner.

    1. If you can leave the little stem ends on, people can just drag their little beet through the dip! No red fingers!

  2. brwbmm says:

    I love whipped feta as a dip, especially with homemade bread.
    I always buy a brick of feta (not crumbles) because I can soak it in cold water overnight to remove a lot of the salt.

    1. That’s a good tip! Feta can be quite salty.

  3. Chef Mimi says:

    So beautiful.

    1. It starts with the pretty!

  4. This looks so pretty! I’m with you though, hold the beets and pass the carrots!

  5. Looks almost too pretty to eat! Sounds delicious. I enjoy your blog because I like to experiment with different recipes. Do you have any recipes for eggplants? I love eggplants, but I am a bit of a disaster when I cook them myself.

    1. I love eggplant, but sadly I developed an allergy to them in my 40s. Thus, I don’t really have any recipes written down.
      Eggplant are like sponges! Some people have trouble with them soaking up too much oil, etc. Try cutting up your eggplant, salting it, and place between toweling and weight it down, like tofu. After 20 minutes or so, you will have removed excess moisture and it will be ready to roast or sauté. Good luck!

      1. Thanks, Dorothy. I didn’t realize eggplant is like a sponge. I’ll try your advice. And, I’ll let you know how it goes.

      2. Great! Have fun playing with them! And start with the smaller ones, especially the Asian varieties. They are sweeter.

      3. Thanks. Have a wonderful week ahead.

      4. You too! Wishing you great weather!

  6. What a great topping for these vegetables.

    1. Thank you! It is a versatile dip/topping!

      1. Who could ask for more is right! I am fine with beets, but I would prefer carrots. This recipe is one for the files.

      2. The platter would have been even prettier with some tasty rainbow carrots to keep the beets company!

  7. “I’ve made peace with the mild candy-striped Chioggia beets and the little golden ones.” this is hysterical. I too had to fight my way into loving beets. And I can’t thank you enough for the whipped feta recipe! That has loads of possibilities. Hugs, C

    1. The whipped feta is one of my favorites. You can add whatever herbs you like, delicious with chives and also with tarragon.

  8. Suzassippi says:

    I love roasted beets, but no one else does in this house! I also love feta and enjoying using it in different ways. Once, I made braised radishes, and they were quite tasty. This all looks and sounds wonderful!

    1. Thanks Suz! I have to admit, I did nibble on the golden and candy striped beets, but the radishes were my absolute favorite!

  9. NativeNM says:

    Beets were never my favorite veggie either. However as I’ve grown older I’ve tried tasting things again and to my surprise have a different opinion. I would try them again, especially with a tasty dip.

    1. I tell folks the Chioggia are good entry-level beets! A little milder and sweeter.

  10. nancyc says:

    Yum! I love Feta, but have never made whipped Feta! Definitely need to try it! 🙂

    1. It’s really tasty! Give it a try!

  11. Looks delicious Dorothy! A wonderful appetizer for the upcoming holiday season!

    1. Thank you! Even I liked it!

  12. Christy B says:

    I have grown to like pickled beets. Hmmm I will have to try roasted now!

    1. Like most veggies, roasting them brings out a lot of flavor.

  13. Sheree says:

    This looks very tasty

    1. Thanks Sheree! It was fun to make.

  14. Kevin says:

    I love beets, raw or cooked, so really appreciate this recipe!

    1. Thanks Kevin! I’ll save you my share…

  15. Eha says:

    Lordie – I am reading this in disbelief! Having been born in the Baltics I grew up on beets – raw, boiled, baked, pickled . . . as a tiny tot I was forever in trouble in those pre-dry-cleaning days for having the whole front of whatever I was wearing dripping in bright red rivulets! The absolutely fab taste!, especially hot and heavily pickled !! It’s the same here in Australia . . . I mean noone serves a hamburger or a salad without the hugest pile of beets, does one 🙂 ? Your offering looks great and, yes, the dip is fine also, but . . . (exit laughing1)

    1. Oh my! I’m laughing all the way to the beet fields!!!
      They grow so well in so many places around the world, always causing trouble!

  16. Looks great Dorothy, hope you are having a great week!

    1. Thanks Charlie! A most productive week. I wish the same for you!

  17. Eha says:

    *smile* Just to compare – went to see what my local (Australian) country supermarket could provide in the way of ‘beetroot’ . . . 219 different items naturally including all the raw and tinned varieties – beetroot juices fresh and tinned, natural beetroot breads, muffins, cakes, beetroot hommus (gorgeous, always have in the fridge!_by about 6 firms , beetroot chips, dressings of varying kinds and absolutely fabulous pastas etc . . . it truly is a superfood richer han kale and ten times tastier . . . I mean tell me one person who does not LOVE borscht . . .

    1. Oh my! I had no idea! You must all be really healthy!
      We’ll, now you’ve met (at least virtually) one person who does not like borscht, me! I’ve tried, I really have. I’ve made it many times for my husband, and developed a recipe he loves. It’s so nutritious, and pretty! But it’s still only one notch above cilantro in my book!

  18. lisinmayenne says:

    Poor beetroot, the Marmite of the vegetable world! 😂 I’m definitely in the love camp but my hubby doesn’t like them so our crop is all mine to indulge in. Roasting with lots of spices is my preferred option, I like them with hummus but your feta dip takes things to another level. Yum! 😊

    1. I think my husband is happy too that he doesn’t have to share his beets!

      1. lisinmayenne says:

        Maybe we should start a Beet Appreciation Club? 😂

      2. There will be lots of members!

  19. Forestwood says:

    Why is it beets taste like dirt unless they are pickled or peeled? I never got that but would eat a whole tinned if they were pickled.

    1. I guess when beets are pickled, they taste like pickles! The acid I’m sure must blot out the dirt flavor.

  20. “Eat what was served us.” This made me smile because it is how I grew up as well. My mother and grandmother loved beets and made Harvard Beets. We ate them at most holidays. Your recipe is much healthier, and it doesn’t hurt that I like feta cheese. 🙂

    1. For so many of us Judy, there were no options. We ate what was served, and in the end we ended up liking almost everything!

  21. Growing up we never had feta, beets or radishes; if it wasn’t Italian, we did’t eat it! I love all those delicious foods now and this dish looks fantastic! What do you think about adding a few figs into the mix, just as they are and mingled among the lovely beets and radishes?

    1. Figs would be beautiful and tasty here, such a good call N,! I have lots of trouble finding fresh figs up here, even when it is their season everywhere else. I’m always on the lookout!

      1. So glad you agree, D! Looking at your lovely pic, the thought of figs just called out to me. Happy Sunday!

      2. Have a lovely Sunday too! It’s going to rain again today, so I’m thinking about a pot of soup. And bread. Good bread.

      3. Nice! Not the rain … the bread. We had leftovers the other night. The turned unto a lovely chicken, sausage, barley, tomato and spinach soup with homemade bread. Fabulous peasant food! Buon appetito!

  22. Gorgeous especially with those beets. I’ve been buying whipped feta and this inspires me that I really should make it myself!

    1. Thank you! The whipped feta is so easy, and you can add what you like!

  23. ckennedy says:

    Yum! We love beets–and feta!

    1. Wonderful! You would absolutely love this!

  24. We enjoyed pickled beets last evening, so beets do serve us well at our house! This recipe looks scrumptious!

    1. Thank you so much! There’s always some pickled beets in my fridge, husband loves them!

  25. I’ve never been a big beet fan either but your Whipped Feta with Roasted Beets and Radishes looks divine. I would definitely dig into that! 😀

    1. It surprised me how tasty it was, at least with the candy striped and gold beets, and the radishes too!

  26. What a beautiful and colorful dish! I love beets! Here I only find the normal red beets, but the candy-striped Chioggia beets really look so pretty!

    1. Thank you! The Chioggia are very mild and sweet. Everyone seems to like them.

  27. Gail says:

    You’re hilarious, Dorothy. When I was a child, I hated beets because that’s exactly what I said, “These taste like dirt!” 💜🍃🤣

      1. Gail says:

        Awesome! 👏

  28. terrie gura says:

    Well, I’m with Stew! I love beets, any way, shape or form. When I was a kid, I learned to like them pickled (I always loved sour things), and as an adult I love them roasted. You did a good job with this dish, and the stripes on those special varieties are very striking!

    1. Thanks Terrie! I actually don’t mind pickled beets because they taste like, we’ll, a pickle!
      I love the sour too! When we went to the general store with our bottle change, my brothers would get candy, while I went for the pickle barrel!

  29. Velva says:

    Love all these ingredients! Roasting beets and carrots really bring out all the natural sugars in these tasty and under appreciated veggies.

    1. Thank you! They are humble indeed!

  30. Carolyn Page says:

    Dare I tell you a story, Dorothy?
    As a very young child aged, probably two or three, the nursery served us beets. I didn’t like beets, and said so. They ‘forced’ me to eat them, every last bit. That was the first and only time I wet the bed during the afternoon nap. That will teach them, I thought… I don’t believe they ever served me beets again… 🙂
    Today, I luv beets. I even have them planted in the veggie patch.

    1. What a story! It’s a wonder you learned to love them!
      My mother wasn’t so forceful, we didn’t want to go to bed hungry!

  31. Those are so beautiful Dorothy! One year I grew beets and I canned them. I love to can but they were so messy and so much work. I ran out of them and bought the store canned ones and couldn’t taste any difference. I never grew or canned them again. 🤣

    1. See! They can be very rude!

  32. writinstuff says:

    Holy wow! I made this recipe in a vegan version and it was fantastic. Hubs says next time I have to make it with beets, lol, but it was great. Thanks so much for sharing!

    1. So glad you enjoyed it, and so happy the vegan version worked out well. There is a really good vegan feta that I’ve served at parties and no one was any wiser!

  33. Americaoncoffee says:

    Thank you for your delicious shares that keep food, love and family in the spotlight. ☕️☕️♥️

    1. That’s what it’s all about my friend!

Please leave your valued comment here...