Prep and roast the beets:
Preheat your oven to 425°F (220°C). Wash and scrub the beets thoroughly, then trim the tops — leaving about ½ inch of stem and the tails intact to prevent bleeding. Rub them lightly with olive oil and place them in a covered oven-safe dish (like a Dutch oven) or wrap them tightly in foil.

Bake until tender:
Roast for 45–60 minutes, depending on the size of the beets. You’ll know they’re ready when a fork slides in easily. Let them cool slightly until warm to the touch.

Peel and chop:
While the beets are still warm, hold them under cool running water — the skins will slip off easily. Chop into medium pieces for blending.

Blend the beet whipped feta:
In a food processor, combine the roasted beets, feta cheese, yogurt, red pepper flakes, and black pepper. With the motor running, drizzle in the olive oil. Blend until creamy and smooth, scraping down the sides as needed.

Adjust and season:
Taste and add salt if needed (feta is naturally salty, so start light). If the mixture feels too thick, drizzle in a little more olive oil or a splash of water until you reach your desired texture.

Serve and enjoy:
Spoon the Beet Whipped Feta Spread into a serving bowl and drizzle with a touch of olive oil. Serve it with crackers, toasted pita, or fresh vegetables — or spread it on sandwiches and wraps.

Store:
Keep leftovers in an airtight container in the refrigerator for up to 10 days. It also freezes beautifully for up to 2 months — just thaw overnight in the fridge before using.