Whipped Feta &
Roasted Beet Appetizer


If you've never tried whipped feta, you're in for a treat! Simple, versitile and really delicious, pairing it with roasted beets makes for an elegant holiday appetizer. All the components are make ahead so simply assemble before your guests arrive!

Makes 36 portions



1 cup heavy cream (35%)

1 cup crumble feta

Salt & Pepper, to taste

6 medium sized beets

1/3 cup dried sour cherries, coarsely chopped

1 green onion, finely diced

2 ts balsamic vinegar

2 ts evoo

Salt & pepper, to taste


2 ts


  1. Wash the beets and place on a baking sheet. Cover with tin foil and bake at 300 F for at least 3 hrs.

  2. Let cool while still covered (keeping them covered will help the skin come off more easily)

  3. Peel the beets using the back of a paring knife (use a gloves if you dont want pink fingers :)

  4. Dice the beets and place into a bowl

  5. Add the chopped cherries, green onion, balsamic, evoo and salt & pepper and give it a good toss.

You can store this up to a week in the fridge in an airtight container.

  1. In a food processor or using a hand held mixer & bowl, blend the cream & feta until smooth and fluffy.

  2. Season with salt & pepper

  3. Transfer to a pipping bag or store in the fridge up to one week.

To assemble, lay out as many crackers that will fit on you serving dish, then pipe a small amount of the whipped feta on each cracker, spoon on the beet mixture and ganish with a light drizzle of evoo & a sprinkle of flake salt!