Try this delicious dip with your fave bread and crackers!
▶️ 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
▶️ Pink Peppercorns crushed to taste
▶️ a healthy drizzle of Good Olive Oil
▶️ Pistachios chopped (about a 1/4 cup)
▶️ 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.