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Roasted Carrots with Whipped Feta, Balsamic-Glazed Cranberries & Crunchy Walnuts: A Vibrant Holiday Side
Growing up in Morocco, carrots were a staple, often finding their way into savory tagines or vibrant salads. But when I moved to New York City and started experimenting with seasonal produce from the farmers market, I began seeing them in a new light. This roasted carrots recipe with its creamy whipped feta, tart balsamic-glazed cranberries, and crunchy walnuts feels like a celebration of those memories, beautifully blending the sweet earthiness of the carrots with bright, unexpected flavors. It’s a gorgeous and incredibly satisfying dish, perfect for a holiday feast or a standout vegetarian main, and it quickly became a favorite in my own kitchen.
Imagine the aroma filling your kitchen: sweet, caramelized carrots emerging from the oven, mingled with the sharp, tangy scent of balsamic vinegar reducing with cranberries. The vibrant colors alone makes your mouth water – the deep purples and oranges of roasted rainbow carrots, juxtaposed with the creamy white of the whipped feta, and dotted with glossy, ruby-red cranberries. Each bite offers a delightful symphony of textures: the tender bite of perfectly roasted carrots, the silken smoothness of the whipped feta, the burst of the glazed cranberries, and the satisfying crunch of toasted walnuts. It’s comforting yet elevated, grounded in simple ingredients but transformed by thoughtful preparation, a technique I honed during my culinary training in Paris.
What sets my version of these particular roasted carrots apart is the careful balance of sweet, savory, and tangy components, ensuring no single flavor overpowers the other. I’ve designed this recipe to be approachable for home cooks while delivering a restaurant-quality experience. I’ll share my secret for perfectly smooth whipped feta, a pro tip for achieving that ideal caramelization on your carrots, and even a common mistake to avoid when glazing cranberries to keep them from becoming overly jammy. Trust me, once you try this combination, you’ll want to add it to your regular rotation!
Why This Roasted Carrots Recipe Is the Best
The magic in this dish truly lies in its unique balance. The natural sweetness of the roasted carrots provides a grounding earthiness, which I enhance by focusing on proper caramelization, a foundational French technique. This sweetness then gets a bright, tangy counterpoint from the balsamic-glazed cranberries, which I coax to just the right syrupy consistency. And the whipped feta? Oh, it’s a revelation! Its creamy, salty, and slightly acidic notes tie everything together beautifully, reminiscent of the balanced flavors my mother always sought in her Moroccan cooking.
Texture is paramount in a dish like this. The carrots are roasted until they are tender yet still have a slight bite, with those irresistible browned edges. The whipped feta achieves an unparalleled smoothness, thanks to a specific blending technique I picked up. The cranberries, instead of being mushy, pop with a delicate resistance, coated in a luscious glaze. Finally, the toasted walnuts add that essential final crunch, providing a textural contrast that makes every forkful exciting and complete. It’s a symphony of soft, yielding, bursting, and crunchy sensations.
Despite its elegant appearance and complex flavor profile, this recipe is surprisingly foolproof and efficient. Each component can be prepped while the others are cooking, minimizing active time. The carrots roast unattended, the feta whips up in seconds in a food processor, and the cranberries simmer quickly on the stovetop. This makes it an ideal dish for entertaining, as most elements can be prepared ahead of time, leaving only a quick assembly before serving. A busy NYC chef like me appreciates efficiency, and this recipe delivers on all fronts.
Roasted Carrots Ingredients
One of the joys of cooking, especially in a city like New York, is having access to incredible ingredients. I love sourcing my rainbow carrots from the Union Square Greenmarket and finding high-quality feta from specialty cheese shops. But don’t worry, even your local grocery store will have everything you need to create this dish. Always choose fresh, vibrant produce – it truly makes a difference, just like my mother taught me when we’d select vegetables for our family’s tagines.
Ingredients List
- For the Roasted Carrots:
- 1 lb rainbow carrots, scrubbed and halved lengthwise (regular orange carrots work too!)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- For the Whipped Feta:
- 4 oz feta cheese, crumbled
- 2 oz cream cheese, softened
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- For the Balsamic-Glazed Cranberries:
- 1/2 cup fresh or frozen cranberries
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp olive oil
- Pinch of salt
- For Assembly:
- 1/4 cup walnuts, toasted and roughly chopped
- Fresh thyme or parsley, for garnish (optional)
Ingredient Spotlight
Rainbow Carrots: These beautifully vibrant carrots aren’t just for looks; different colors can offer slightly varying flavor profiles, from sweet to earthy. When selecting, look for firm, smooth carrots. If you can’t find rainbow, regular orange carrots are perfectly fine! Their sweetness will still shine through, perhaps even more intensely, but you’ll miss the aesthetic variety.
Feta Cheese: For whipped feta, quality matters. Opt for block feta packed in brine if possible, as it tends to be creamier and more flavorful than pre-crumbled varieties. The brine also helps with the texture for whipping. If using pre-crumbled, make sure it’s full-fat for the best creaminess. You could substitute with goat cheese for a tangier profile, but its softer texture might require slightly more cream cheese for stability.
Fresh or Frozen Cranberries: These tart little berries are the star of the glaze. Fresh cranberries will burst nicely, while frozen ones work just as well and save you a trip to the market out of season. Do not substitute with dried cranberries for the glaze, as they won’t provide the same burst of tartness or release enough liquid to create a syrupy glaze; save those for sprinkling for texture if you must, but not for the glaze itself.
Balsamic Vinegar: A good quality balsamic vinegar makes all the difference here, adding depth and a balanced acidity. You don’t need a super expensive aged one, but avoid the cheapest options that are often too thin and overly acidic. A mid-range balsamic will offer a lovely balance. Apple cider vinegar could be a substitute for acidity, but it will lack the dark, complex sweetness of balsamic, changing the flavor profile significantly.
Walnuts: Walnuts provide a crucial crunch and nutty counterpoint to the creamy and tender components. Look for fresh, plump walnuts. Toasting them yourself really brings out their flavor, a simple step that enhances the whole dish. Pecans or even hazelnuts would make an excellent substitution if you prefer, offering a similar crunch and complementary nutty flavor. For a nut-free option, toasted pumpkin seeds (pepitas) are a great choice.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Rainbow Carrots | Regular Orange Carrots | Slightly less visual variety, similar sweet flavor. |
| Feta Cheese (block) | Good quality crumbled feta, or Goat Cheese | Crumbled may be saltier and less creamy. Goat cheese is tangier and softer. |
| Fresh/Frozen Cranberries | Avoid dried; use Lingonberries (if available) | Dried don’t burst or create a glaze. Lingonberries offer similar tartness. |
| Balsamic Vinegar | High-quality red wine vinegar (use less) | Will lose the complex sweetness and depth of balsamic. |
| Walnuts | Pecans, Hazelnuts, or Toasted Pepitas (nut-free) | Similar crunch and nutty flavor with pecans/hazelnuts. Pepitas offer lighter, earthy flavor. |
How to Make Roasted Carrots with Whipped Feta, Balsamic-Glazed Cranberries & Crunchy Walnuts — Step-by-Step
Ready to create this show-stopping side? Follow these steps, and you’ll have a beautifully balanced dish that will impress everyone at your table!
Step 1: Prepare and Roast the Carrots
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Scrub your rainbow carrots thoroughly – I don’t peel them unless they’re particularly thick-skinned to retain more nutrients and flavor. Halve them lengthwise, ensuring uniform size for even cooking. Toss the halved carrots with 2 tablespoons of olive oil and 1/2 teaspoon of kosher salt directly on the baking sheet. Arrange them in a single layer, giving them space to breathe so they can caramelize properly, not steam. Roast for 20-25 minutes, or until they are tender when pierced with a fork and beautifully caramelized around the edges. This process develops their natural sweetness beautifully.
💡 Sara’s Pro Tip: For extra caramelization, place the cut side of the carrots down on the baking sheet. This direct contact with the hot metal helps create deep, sweet browning, a trick I learned in my French culinary school days!
Step 2: Whip the Feta
While the carrots are roasting, prepare the whipped feta. In a food processor, combine 4 ounces of crumbled feta, 2 ounces of softened cream cheese, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/4 teaspoon of black pepper. Blitz until the mixture is completely smooth and creamy. You might need to stop and scrape down the sides a couple of times to ensure everything is incorporated. The cream cheese is key here for that ultra-velvety texture. Set aside, or refrigerate if making ahead, remembering to let it come to room temperature before serving for the best consistency.
⚠️ Common Mistake to Avoid: Don’t over-process the whipped feta once it reaches a smooth consistency. Over-blending can sometimes make it a bit too thin. Stop as soon as it’s silky smooth to maintain its luxurious body.
Step 3: Make Balsamic-Glazed Cranberries
Next, let’s tackle those luscious cranberries. In a small saucepan, combine 1/2 cup of fresh or frozen cranberries, 2 tablespoons of balsamic vinegar, 1 tablespoon of maple syrup, 1 teaspoon of olive oil, and a tiny pinch of salt. Cook this mixture over medium heat, stirring occasionally. The cranberries will begin to soften and burst, and the liquid will thicken into a glossy, syrupy glaze. This usually takes about 5-7 minutes. Keep an eye on it – you want a thick glaze, not a jam. Remove from heat immediately once it reaches your desired consistency.
💡 Sara’s Pro Tip: The pinch of salt in the cranberry glaze is not to make it salty, but to enhance the tartness and sweetness, creating a more complex, balanced flavor profile. It’s a subtle but effective seasoning trick!
Step 4: Toast the Walnuts
For that essential crunch and depth of flavor, toast your walnuts! In a dry skillet (no oil needed), toast 1/4 cup of walnuts over medium heat for 3-5 minutes. Stir them frequently to prevent burning. You’ll know they’re ready when they become fragrant and slightly darker in color. Once toasted, immediately remove them from the hot pan to a plate to cool down. Once cool, roughly chop them. This simple step elevates the nuts’ flavor significantly, just like toasting spices for a Moroccan stew.
⚠️ Common Mistake to Avoid: Never walk away from nuts while they’re toasting! They can go from perfectly golden to burnt in a matter of seconds. Stay by the skillet and stir constantly.
Step 5: Assemble and Garnish
Now for the grand finale – assembly! Grab your favorite serving platter. Artfully spread the creamy whipped feta across the base of the platter. Next, arrange the warm, roasted carrots on top of the feta. Drizzle and spoon the glistening balsamic-glazed cranberries over the carrots. Finally, sprinkle generously with the crunchy, toasted walnuts. If you have fresh thyme or parsley on hand, a light garnish will add a beautiful pop of color and freshness. Serve immediately and enjoy the symphony of flavors and textures!
💡 Sara’s Pro Tip: For a more elegant presentation, use a small offset spatula or the back of a spoon to create beautiful swirls in the whipped feta before adding the carrots. It adds that extra touch of chef-level plating!
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Roast Carrots | 20-25 minutes | Tender, caramelized edges |
| 2 | Whip Feta | 2-3 minutes | Completely smooth and creamy |
| 3 | Glaze Cranberries | 5-7 minutes | Cranberries softened, syrupy liquid |
| 4 | Toast Walnuts | 3-5 minutes | Fragrant, slightly darker |
| 5 | Assemble | Immediate | Beautifully layered on platter |
Serving & Presentation
Presentation, for me, is almost as important as the taste. When serving these gorgeous roasted carrots, think of your platter as a canvas. The creamy white of the whipped feta provides a beautiful base, allowing the vibrant colors of the roasted rainbow carrots and the glossy balsamic cranberries to truly pop. I love to arrange the carrots slightly fanned out or crisscrossed for an organic, inviting look. A scattering of fresh thyme or parsley adds a touch of color and a hint of fresh aroma, making the dish feel complete – a trick I learned from even the simplest market stalls in Paris.
This dish is incredibly versatile and pairs beautifully with a range of main courses, whether it’s a roast chicken, a slow-cooked lamb (like my mother used to prepare), or even alongside a hearty grain pilaf for a fulfilling vegetarian meal. The combination of sweet, tangy, and creamy flavors means it truly stands out. In my NYC kitchen, I often serve it alongside a perfectly seared salmon or a rustic lamb tagine for an unexpected twist between cuisines.
For drinks, consider something that can stand up to the richness and tang. A crisp Sauvignon Blanc or a light-bodied Pinot Noir would complement the flavors wonderfully. For non-alcoholic options, a sparkling cider or a spiced cranberry kombucha would echo the festive notes of the dish without overpowering it.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Roast Chicken, Pan-Seared Salmon, Lamb Chops | The sweet and tangy notes cut through richer proteins beautifully. |
| Sauce / Dip | Extra drizzle of balsamic glaze, a sprinkle of hot honey | Enhances existing flavors with more depth or a spicy kick. |
| Beverage | Crisp Sauvignon Blanc, Light Pinot Noir, Sparkling Cider | Complements the dish’s richness and tang without overpowering. |
| Garnish | Fresh thyme, chopped parsley, lemon zest, pomegranate arils | Adds visual appeal, freshness, and bright complementary flavors. |
Make-Ahead, Storage & Reheating
As a busy chef in NYC, I live by the make-ahead principle, especially when entertaining. This dish is wonderfully forgiving, with several components that can be prepared in advance, freeing you up to enjoy your guests without fuss. Prepping cleverly is a lesson I learned early both in my professional kitchens and watching my mother cook for large family gatherings in Morocco.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator (Components) | Airtight containers, separately | 3-4 days | Reheat carrots gently; bring feta to room temp; warm cranberries slightly. |
| Freezer (Carrots only) | Freezer-safe bag/container | Up to 1 month | Thaw overnight, then reheat in oven/skillet. Texture may soften slightly. |
| Make-Ahead (Whipped Feta) | Airtight container | Up to 2 days in advance | Ensure it comes to room temperature before serving for optimal creaminess. |
The whipped feta is your best friend for make-ahead prep. It can be made up to two days in advance and stored in an airtight container in the fridge. Just remember to pull it out about 30 minutes before serving so it can reach room temperature, regaining its beautifully creamy and spreadable texture. Cold feta won’t taste as luscious!
The balsamic-glazed cranberries can also be prepared a day or two ahead and stored in the fridge. Gently warm them on the stovetop over low heat just before assembly to restore their syrupy consistency. For the roasted carrots, while they are best fresh, leftovers can be gently reheated in a 300°F (150°C) oven or a skillet to prevent them from drying out. Avoid microwaving if you can, as it tends to make them soft. The walnuts, of course, are best freshly toasted for maximum crunch, but you can toast them a few hours beforehand and store them in an airtight container.
Variations & Easy Swaps
One of the joys of cooking is making a recipe your own! This roasted carrots recipe is incredibly versatile, and you can easily adapt it based on what you have on hand or what flavors you’re craving. Here are a few ideas straight from my kitchen to yours.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spiced Moroccan Carrot | Add cumin, coriander, paprika to carrots | Earthy, aromatic flavor profile | Low |
| Dairy-Free / Nut-Free | Use cashew cream for feta, pepitas for walnuts | Dietary restrictions, savory twist | Medium |
| Herby Citrus Twist | Add orange zest, fresh herbs to carrots & garnish | Brighter, lighter, more fragrant | Low |
Spiced Moroccan Carrot Variation
For a distinct Moroccan twist, toss your carrots with a pinch of cumin, coriander, and sweet paprika before roasting. This adds a warm, earthy depth that pairs incredibly well with the sweet carrots and tangy cranberries. It’s a flavor profile that transports me straight back to my mother’s kitchen, providing another layer of complexity that feels both familiar and exotic.
Dairy-Free / Nut-Free Variation
To make this dish dairy-free, substitute the whipped feta with a cashew cream base (soaked cashews blended with lemon juice, nutritional yeast, and water until smooth) or a good quality plant-based cream cheese alternative blended with a touch of a savory white bean dip. For a nut-free option, replace the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds, still offering that crucial crunch without allergens. I’ve tested this for friends with dietary needs, and the results are still delicious!
Herby Citrus Twist
If you’re looking for an even brighter flavor, consider adding some orange zest to both the roasted carrots before cooking and a little in the cranberry glaze. The citrus will enhance the sweetness of the carrots and add an aromatic lift. You could also swap out the thyme for fresh dill or mint in the garnish for an even more vibrant, herbaceous finish, perfect for a spring or summer gathering from my NYC market finds.
How do you make whipped feta for roasted carrots?
To create perfectly smooth and creamy whipped feta for your roasted carrots, you’ll need crumbled feta cheese, softened cream cheese, a good quality olive oil, some fresh lemon juice, and a pinch of black pepper. Combine all these ingredients in a food processor. Then, simply blitz them until the mixture becomes completely smooth and airy. Make sure to scrape down the sides of the bowl a few times to ensure everything is fully incorporated. The softened cream cheese is my secret for achieving that luscious, velvety texture that contrasts beautifully with the tender carrots. It’s truly simple yet yields a fantastic result!
Can I use dried cranberries instead of fresh for the balsamic glaze?
Unfortunately, no, I strongly advise against using dried cranberries for the balsamic glaze in this recipe. Dried cranberries have a much chewier texture and won’t burst or release their juices in the same way fresh or frozen cranberries do. The fresh berries create that lovely, slightly thickened, syrupy glaze that coats the carrots and adds a burst of tartness. Dried cranberries would absorb the liquid without creating the desired glaze and would result in an entirely different, and less appealing, texture. Stick to fresh or frozen for the best outcome!
What temperature and how long should you roast carrots for this recipe?
For this roasted carrots recipe, I recommend preheating your oven to 400°F (200°C). At this temperature, carrots will roast beautifully, becoming tender on the inside and caramelized on the outside. After tossing them with olive oil and salt and arranging them in a single layer on a parchment-lined baking sheet, roast them for approximately 20-25 minutes. The exact time can vary slightly depending on the thickness of your carrots and your oven’s calibration, so keep an eye on them. You’re looking for them to be easily pierced with a fork and to have delicious, slightly browned edges.
What can I substitute for walnuts to keep this recipe nut-free?
If you need to keep this recipe nut-free, toasted pumpkin seeds (also known as pepitas) are an excellent substitution for walnuts. They offer a similar satisfying crunch and a lovely, earthy flavor that complements the carrots and other components beautifully. To get the best flavor, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, just like you would the walnuts. Sunflower seeds are another good option for a similar textural contribution. Both will provide that essential textural contrast without introducing tree nuts into the dish.
Can I use regular orange carrots instead of rainbow carrots?
Absolutely! While rainbow carrots add a stunning visual appeal to the dish, regular orange carrots will work perfectly and taste just as delicious. The cooking time will remain the same. The primary difference will be the aesthetic; orange carrots are usually a bit sweeter and will caramelize beautifully. Feel free to use what’s readily available to you. My mother always said to use the best produce you can find, no matter the color!
How can I make the whipped feta even creamier?
For an even creamier whipped feta, ensure both your feta and cream cheese are at room temperature before blending. This helps them combine more smoothly and prevents lumps. You can also add an extra tablespoon of olive oil or a splash of milk (dairy or non-dairy) when blending if it feels too thick, and continue to process until it reaches your desired silken consistency. If you have a high-speed blender, it often achieves an exceptionally smooth result quicker than a standard food processor. Just be careful not to over-blend and thin it out too much.
Can I make this dish ahead of time for a party?
Yes, absolutely! This dish is wonderful for entertaining because many components can be prepared in advance. The whipped feta can be made up to 2 days ahead and stored in an airtight container in the fridge; just remember to let it come to room temperature before serving. The balsamic-glazed cranberries can also be prepared a day or two in advance and gently warmed before assembly. The roasted carrots are best slightly warm, so I recommend roasting them closer to serving time, or reheating gently. Toast the walnuts just before assembly for maximum crunch.
What else can I do with leftover balsamic-glazed cranberries?
Leftover balsamic-glazed cranberries are a treat on their own! They can be used in several delicious ways. Try swirling them into plain yogurt or oatmeal for a touch of tart sweetness at breakfast. They are also fantastic spooned over vanilla ice cream or a slice of cheesecake for an easy dessert upgrade. I sometimes warm them and serve them alongside roast pork or duck, as the tartness cuts through the richness beautifully. Store them in an airtight container in the refrigerator for up to a week.
How do I prevent my roasted carrots from becoming soggy?
The key to preventing soggy roasted carrots is to ensure they have enough space on the baking sheet. Overcrowding the pan causes the carrots to steam instead of roast, leading to a soft, watery texture. Always arrange them in a single layer, making sure each carrot piece has some breathing room. If you’re roasting a large batch, use two baking sheets. Also, avoid adding too much olive oil; just enough to coat them prevents greasiness while aiding caramelization. A high oven temperature (like the 400°F recommended) also helps achieve that desirable tender-crisp texture.
Can I roast other vegetables with the carrots?
While you certainly can roast other vegetables alongside the carrots, be mindful of their cooking times and water content. Root vegetables like parsnips or potatoes could work, but they might need a head start due to their denser texture. Softer vegetables like bell peppers or zucchini might cook too quickly and become mushy. For this particular recipe, I designed it to showcase the carrots, so I recommend roasting them alone to ensure they get that perfect caramelization and tender texture before combining with the other components. If you do add other veggies, perhaps roast them on a separate tray.
Share Your Version!
I hope you love this roasted carrots recipe as much as I do! It really is a showstopper, and I get so much joy imagining it on your table. Don’t be shy – please leave a star rating and a comment below to let me know how it turned out for you. Your feedback inspires me to keep creating!
Did you try a different garnish or a personal twist? I’d love to hear about it! Share a photo of your beautiful creation on Instagram or Pinterest and tag @cheerychop. And tell me, what’s your favorite unexpected combination with roasted vegetables?
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Roasted Carrots with Whipped Feta, Balsamic-Glazed Cranberries & Crunchy Walnuts
A stunning holiday side dish or vegetarian main featuring sweet roasted carrots, tangy whipped feta, tart balsamic cranberries, and crunchy walnuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
- For the Roasted Carrots:
- 1 lb rainbow carrots, scrubbed and halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- For the Whipped Feta:
- 4 oz feta cheese, crumbled
- 2 oz cream cheese, softened
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- For the Balsamic-Glazed Cranberries:
- 1/2 cup fresh or frozen cranberries
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp olive oil
- Pinch of salt
- For Assembly:
- 1/4 cup walnuts, toasted and roughly chopped
- Fresh thyme or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved carrots with olive oil and salt. Arrange in a single layer on the baking sheet. Roast for 20-25 minutes, until tender and caramelized at the edges.
- While carrots roast, make the whipped feta. In a food processor, combine feta, cream cheese, olive oil, lemon juice, and black pepper. Blend until completely smooth and creamy. Set aside.
- Make the balsamic cranberries. In a small saucepan over medium heat, combine cranberries, balsamic vinegar, maple syrup, olive oil, and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the cranberries have softened and the mixture is syrupy. Remove from heat.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool, then chop roughly.
- To assemble, spread the whipped feta on a serving platter. Arrange the roasted carrots on top. Spoon the balsamic cranberries over the carrots. Sprinkle with toasted walnuts and garnish with fresh herbs. Serve immediately.
Notes
You can use regular orange carrots if rainbow carrots are unavailable. The whipped feta can be made up to 2 days ahead and stored in the fridge. Let it come to room temperature before serving for the best texture.
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 25g
- Carbohydrates: 18g
- Protein: 8g
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