Try this delicious dip with your fave bread and crackers!
Ingredients.
2 tbsp of Avocado Oil for roasting
Salt & White Pepper to taste
Fluffy Flat Bread
450-500 gram Beet
7oz (200 g) thick style vegan yogurt
7oz (200 g) Vegan Feta Cheese at room temperature
𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀:
Pink Peppercorns crushed to taste
a healthy drizzle of Good Olive Oil
Pistachios chopped (about a 1/4 cup)
Method.
Peel the beet and cut into wedges. Toss with oil and season with salt anad pepper. Bake at 350 for 25 minutes or until fork tender. Set aside.
Add the room temperature feta cheese along with the thick yogurt, salt & pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy.
Spread the feta yogurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios, crushed pink peppercorns and drizzle with good olive oil. Serve with warm pita or flat bread.
