Description
A festive, colorful holiday board featuring roasted beets and sweet potatoes, creamy whipped feta, and tart cranberries, perfect for sharing as an appetizer or side.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 8 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1/2 cup fresh cranberries
- 1 tablespoon maple syrup
- Fresh rosemary sprigs for garnish
- Toasted walnuts for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- While vegetables roast, blend feta, Greek yogurt, and honey in a food processor until smooth and creamy.
- In a small bowl, toss cranberries with maple syrup and set aside to macerate for 10 minutes.
- Arrange roasted vegetables on a large board or platter. Dollop whipped feta around the edges.
- Scatter cranberries and toasted walnuts over the board. Garnish with fresh rosemary sprigs and serve warm.
Notes
You can customize the seasonings to taste.