Beet Carpaccio with Whipped Feta

Gather and portion ingredients. Scrub beets.

Set oven to 375°F

Wrap the beets in foil leaving space open to add a drizzle of olive oil, salt, and pepper to the beet packets. Then fold the foil around the beets. Bake for about 45 minutes to an hour. Cook time will vary quite a bit depending on the size of your beets. Just prick with a fork or knife to check for done-ness.

To make the whipped feta, add the greek yogurt and feta to the base of a food processor or blender.

Add the garlic clove, pinch of salt, juice from half a lemon (about 2 Tbsp), and a small handful of fresh mint leaves. Adjust salt depending on how salty your feta is.

Blend the sauce in the food processor until smooth. Add more juice if too thick, and add more feta if too thin.

Pull the beets from the oven once they are soft.

Once they are cool enough to handle, peel the skin off of the beets. Wear gloves if you don't want to dye your fingers red!

Using a mandolin or a knife, carefully slice the beets into thin rounds. If using a mandolin, keep your fingers well out of the way since roasted beets are slippery!

Use a spoon to spread the whipped feta around the surface of a plate. You should have enough ingredients to create about two regular sized dinner plates.

Arrange the beet slices into a round pattern over the top of the feta sauce.