Herb Beet Bites with Honey Whipped Feta
These little bites…I could have a plate of these bites for every meal for the rest of my life. Roasted beets with savory rosemary, fresh and zesty chimichurri, light and creamy whipped feta, and finally caramelized pepitas for an amazing crunch. These literally hit every flavor profile and texture and are ohhh so delicious!
There are a few components to this but they are all worth it. Plus, almost all of them can be made a day in advance!
To begin, I start my making the pepitas so they have time to cool and are just ready whenever we are! Place a sauce pan over medium-low heat and add your pepitas to the pan. Drizzle in the maple syrup and stir to evenly coat the pepitas. Let it come to a simmer for about 3 minutes and remove and dump out onto parchment paper to cool.
The next step was making the chimichurri since the longer this sits, the better. I used a mortar and passel but you can use a blender as well if you want. Add in the olive oil, garlic clove, salt, pepper, fresh parsley and blend/muddle everything together until garlic is smooth. Then remove and dump contents into a bowl and whisk in the lime juice, red wine vinegar, pepper and minced red onion. Set in the refrigerator for 1 hour flavors to blend.
Next is to roast the beets themselves. I used two beets and cut off the tops and bottoms and used a vegetable peeler to peel the skin off. I lined a baking sheet with tin foil and placed the beets on it and drizzled olive oil, salt and garlic powder for the beets and rubbed it all together to ensure overall coverage. Roast in a 400 degree oven for 15 minutes on one side, remove and flip, and roast for another 15 minutes on the other. After the half an hour, pull the beets out and toss them in the fresh rosemary and wrap them up in the tin foil to steam a bit and finish cooking through for 10 minutes.
Finally, we take room temperature feta cheese and add in your favorite coconut milk or nut milk and honey. Whisk together until smooth and light, refrigerator until you are ready.
Once ready to assemble, use a spoon or small plate and lay a round of the beet down. Drizzle some chimichurri over the top and dollop with the whipped feta. Finally, sprinkle some of the caramelized pepitas over the top.
These are AMAZING! Perfect for a crowd since they are guaranteed crowd pleaser and people will be so impressed!
WHAT YOU'LL NEED
- 2 Beets
- 1 tbs Olive Oil
- Pinch Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Fresh Chopped rosemary
- 1/4 cup Olive Oil
- 1 clove Garlic
- 3 tbs Fresh Parsley
- 1 tbs Fresh Lime Juice
- 1 tsp Red Wine Vinegar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbs Minced Red Onion
- Honey Whipped Feta:
- 1 tbs Feta
- 1 tbs Coconut Milk or Nut Milk
- 1/2 tsp Honey
- 2 tbs Pepitas
- 1 tbs Maple Syrup
STEP BY STEP
- Place a sauté pan over medium/medium-high heat. Add the pepitas to the pan and toast for 1 minute and then add in maple syrup while stirring to evenly coat. Cook for 3 minutes until it starts to simmer and remove pepitas to a peice of parchment paper to cool.
- Use a Mortar and Passel or blender to mix the olive oil, garlic clove, fresh parsley, salt and pepper. Add contents to a bowl and stir in finely minced red onion, lime juice, red wine vinegar. Cover and refrigerate for at least an hour for flavors to blend.
- When ready to eat, preheat the oven to 400 degrees. Cut off the roots and stems of the beet and using a vegetable peeler, peel off the skin. Toss the beets in the olive oil, salt, garlic powder, and place on a lined baking sheet. Roast for 15 minutes on each side. Remove from the oven and place on foil with fresh rosemary, wrap up tightly to steam and let sit for 10 minutes.
- While the beets are resting, add the room temperature feta, coconut or nut milk and honey to a bowl and whisk until smooth and light.
- Unwrap the beets and slice into 1/2 inch rounds. Place on your serving spoon or individual plates. Drizzle the chimichurri over the top, dollop some fresh whipped feta, and sprinkle on the cooled caramelized pepitas.