This isn’t just toast; it’s a vibrant, elegant, and incredibly flavorful open-faced sandwich. The combination of salty, creamy whipped feta and sweet, earthy roasted beets creates a perfect balance of flavors and textures that’s perfect for a luxurious breakfast, brunch, or light lunch.
Prep Time: 10 minutes | Cook Time: 0 minutes (if using pre-cooked beets) | Total Time: 10 minutes | Serves: 2 (2 toasts each)
Ingredients
For the Whipped Feta:
- 1 cup feta cheese, crumbled (block feta in brine is best)
- ¼ cup plain Greek yogurt (full-fat preferred for creaminess)
- 1 tbsp extra virgin olive oil
- 1-2 tbsp lemon juice (to taste)
- 1 small clove garlic, minced (optional)
- Freshly ground black pepper
For Assembly:
- 4 slices crusty bread (sourdough, ciabatta, or a hearty multigrain)
- 1-2 pre-cooked beetroots (vacuum-packed or leftover roasted), thinly sliced or cubed
- Extra virgin olive oil, for drizzling
- Fresh dill or thyme, chopped
- Optional toppings: toasted walnuts or pecans, honey drizzle, microgreens, arugula
Instructions
- Make the Whipped Feta: In a food processor, combine the crumbled feta, Greek yogurt, 1 tablespoon of olive oil, lemon juice, and the optional garlic clove. Blend until the mixture is incredibly smooth, light, and creamy. Stop to scrape down the sides as needed. Taste and adjust with more lemon juice or black pepper. (No food processor? You can mash the feta with a fork until as smooth as possible, then vigorously whisk in the other ingredients.)
- Toast the Bread: Toast your slices of bread until golden and crispy. You can do this in a toaster, or for extra flavor, brush with a little olive oil and toast in a hot skillet or under the broiler.
- Assemble: Spread a generous layer of the whipped feta onto each piece of warm toast. Top with slices or cubes of cooked beetroot.
- Garnish and Serve: Drizzle with a little more high-quality olive oil. Sprinkle with fresh dill or thyme, a crack of black pepper, and any other optional toppings like toasted walnuts or a tiny drizzle of honey for a sweet-savory contrast.
- Serve immediately while the toast is still warm and crispy.
Chef’s Notes & Tips
- The Beets: Using pre-cooked vacuum-packed beets is the ultimate convenience here and works perfectly. If you want to roast your own, wrap whole beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Let cool, then rub the skins off under running water.
- Texture Contrast: The contrast between the creamy feta, the firm beets, and the crunchy toast is what makes this dish special. Don’t skip toasting the bread well!
- Make-Ahead: The whipped feta dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
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Flavor Twists:
- Herby: Add a tablespoon of fresh chopped dill or chives directly into the food processor with the feta.
- Sweet & Savory: A light drizzle of honey over the finished toast is a game-changer.
- Crunchy: Toasted walnuts or pine nuts add a wonderful textural element.
Enjoy your beautiful, restaurant-worthy creation!
