Whipped Feta with Roasted Beetroot. 2g carbs per serving.
The saltiness of feta and the sweetness of roasted beetroot complement one another superbly.
Controversial as it might seem, beetroot can be integrated in a keto life-style. Carefully, after all.
You need to use it as a dip with crackers, to exchange mayonnaise in sandwiches or wraps, as a meat or fish accompaniment, and even to dot round a plate for a real gourmand presentation.
Strive it in my Excessive Protein Cottage Cheese Wraps. Along with sliced mozzarella and avocado it’s a revelation!
Make Whipped Feta with Roasted Beetroot
Any feta cheese will do. Some feta could be fairly salty – relying on the salt focus of the brine –  so it’s finest not so as to add salt till the very finish, in case none is required.
The beetroots needs to be contemporary and uncooked. Pre-cooked choices won’t do. I like to recommend that you simply put on disposable gloves when peeling and slicing them, to keep away from pores and skin staining (which is short-term however unpleasant). Toss them with a sprinkle of salt and a touch of additional virgin olive oil, then roast them to deepen their flavour.
The roasted beetroots go right into a mini chopper / meals processor along with the crumbled feta, further virgin olive oil and just a little lemon juice.
Blitz till you receive a clean paste, and it’s able to eat instantly. In any other case, switch the paste to a sealed container (glass is finest, as plastic could stain), or a bowl wrapped in cling movie, and refrigerate.
Tremendous easy, very fast, and completely scrumptious.
Take pleasure in!
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wash, dry, peel and reduce your beets into 1/8 items.
2 beetroots
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place them in a foil-lined oven tray, and toss with salt and just a little little bit of oil.
1 sprinkle nice himalayan pink salt, 1 drizzle further virgin olive oil
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bake at
200 °C static (no must pre-heat) for about 45 minutes (till fork tender), then take away from oven and put aside to chill. -
as soon as cooled, put 80g of the roasted beets in a blender or mini meals processor, add remaining components and blitz to a purée; style and add salt if wanted.
90 g feta cheese, 30 g further virgin olive oil, 1 tsp lemon juice
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serve instantly, or switch to a sealed container and hold refrigerated for as much as 3 days.
Use as a dip, rather than mayonnaise in sandwiches, or as a purée to accompany your meat/fish meal.
As soon as refrigerated it can harden and turn into a spreadable paste that’s preferrred for sandwiches. If you’d like it looser, simply heat it up barely.
Use Metric Kitchen Scales for accuracy:
Meals Scales (UK)
Meals Scales (U.S.)
Serving: 50grams | Energy: 126kcal | Carbohydrates: 2g | Protein: 4g | Fats: 11.4g
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