This whipped feta and beet spread is perfect for summer.
The Deets
Whipped feta and beet spread with a smashed jammy egg. This spread takes the best of whipped feta and adds cooked beets (very good for you) for a beautiful and delicious spread. Top with a jammy egg for some extra protein, and that’s pretty much it. The spread is super easy to make; put your cooked beets, feta, yogurt, EVOO, salt and pepper, and lemon juice in a food processor. I layered this spread over a piece of naan bread, but feel free to use the bread of your choice! I toasted up my naan until browned, which made this the perfect vessel to eat this spread with. Once you spread the whipped feta over the bread, top it off with a jammy egg and pickled shallots. Pickled shallots are super easy to make homemade as well. I added the jammy egg for a little extra protein with this. This spread can also be a dip with veggies or pita crackers. It’s the perfect summer side dish for a party or turn it into a main. If you enjoy this recipe, check out some more of my ideas here!
Whipped feta & beet spread with a smashed jammy egg.
Ingredients
- 1 piece of naan
- Butter or oil
- 1 beet
- A few tbsp of feta cheese
- 1 heaping tbsp of greek yogurt
- Squeeze of lemon
- Drizzle of olive oil
- Sea salt
- Pepper
- 1 egg
- Pickled shallots
- Dill
Instructions
- For the beets: Preheat oven to 400. Peel beets and add to cocotte or tin foil. Drizzle with olive oil, salt and pepper. Cook for about 45 min or until beets are tender.
- Add beets, feta, olive oil, lemon juice, yogurt, salt & pepper to a food processor. Blend until smooth and combined. Season to taste.
- Bring a pot of water to a boil. Carefully add egg and cook for 6 1/2 min for a jammy egg.
- Meanwhile add butter or oil to a skillet and add naan. Cook for 2-3 min per side or until browned. Spread beet/goat cheese spread. Top with jammy add and smash with a fork. Add pickled shallots, a few sprigs of dill, sea salt and pepper. Enjoy!
One Comment
YUM