Whipped Feta & Roasted Beetroot

This simple but beautiful dish makes the most of fresh beetroot from your box – earthy and sweet, it pairs perfectly with creamy whipped feta. A great summer starter, side, or mezze plate to share.

You’ll need:

• 3 medium beetroot, peeled and cut into wedges

• 1 tbsp olive oil

• Salt and black pepper

• A few fresh thyme leaves (optional)

For the whipped feta:

• 200g feta cheese

• 100g Greek yogurt (or labneh)

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 small garlic clove (optional)

To serve:

• A small handful of crushed pistachios

• Extra virgin olive oil, for drizzling

• Fresh herbs like dill, parsley or mint (whatever you have to hand)

• Flatbread or sourdough – perfect for dipping!

Method:

1. Preheat your oven to 200°C (180°C fan). Toss the beetroot wedges with olive oil, salt, pepper, and thyme if using. Roast for 40–45 minutes until soft and caramelised at the edges.

2. Meanwhile, blitz the feta, yogurt, olive oil, lemon zest, lemon juice, and garlic in a food processor until smooth and creamy. Taste and adjust seasoning.

3. Spread the whipped feta onto a plate. Pile the roasted beetroot on top, scatter with pistachios and herbs, and finish with a generous drizzle of olive oil.

Serve with warm flatbread or sourdough – it’s perfect for scooping and dipping.