Whipped Feta with Roasted Beets & Pistachios is a dish that celebrates contrast—cool and creamy against earthy and warm, salty with a hint of sweet, vibrant yet balanced. If you love Mediterranean flavors, you’re in for a treat. This crowd-pleasing dish is ready in just 30 minutes and perfect for pairing with flatbreads or as a show-stopping salad platter. Be sure to subscribe for more fresh ideas delivered weekly!
The Story & Intro
A Mediterranean Memory, Reimagined
I still remember the first time I had a mezze-style plate like this. It was late spring in a sun-washed coastal village in Greece. We sat at a rustic wooden table where everything was simple but unforgettable—just like this Whipped Feta with Roasted Beets & Pistachios.
Feta was always the star, crumbled into salads or layered over grilled vegetables. But it wasn’t until a local cook whipped it with thick yogurt and lemon that I truly appreciated its silky potential. And then came the beets—roasted until tender, lightly marinated, and sprinkled with roasted pistachios. It was the kind of plate meant to be scooped up with warm bread and passed around generously.
This recipe brings that memory to life in a way that feels right at home—simple, flavorful, and nourishing. And yes, it uses just a few ingredients, but each one earns its place.
Why This Dish Wins Hearts
This dish blends creamy whipped feta with the natural sweetness of roasted beets, creating a contrast that dances across the palate. It’s also delightfully adaptable.
Want to bring it to a brunch spread? It’s stunning beside Avocado Feta Toast. Looking for a lighter dinner plate? Serve it with a side of Pear and Pomegranate Spinach Salad and grilled flatbreads. Whether it’s part of a larger Mediterranean feast or a stand-alone showpiece, this dish never fails to impress.
Ingredients & Preparation
Ingredient Breakdown
Let’s break down the ingredients you’ll need to bring this bold yet balanced dish to life:
| Ingredient | Quantity |
|---|---|
| Small to medium beetroots | 3 small or 2 medium |
| Sea salt | To taste |
| Feta cheese | 140g (5 oz) |
| Greek-style yogurt | 100g (3.5 oz) |
| Lemon juice | Juice of ¼ lemon |
| Red wine vinegar | 1 tablespoon |
| Date molasses | ½ tablespoon |
| Extra virgin olive oil | ½ tablespoon, plus extra |
| Roasted pistachios (chopped) | Small handful |
| Fresh dill (chopped) | Small handful |
| Freshly ground black pepper | To taste |
Tools & Substitutions
Essentials:
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A pot for boiling beets
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A blender or food processor
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A mixing bowl and a whisk
Swaps You Can Make:
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No date molasses? Try pomegranate molasses or a touch of honey for similar depth.
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Can’t find fresh dill? Mint or parsley work beautifully too.
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For a dairy-free version, swap feta and yogurt with a plant-based cheese spread.
You’ll love how this shares a flavor profile with the Whipped Feta Dip with Honey Pistachios Cranberries, though the roasted beets make today’s recipe truly savory-forward.
Cooking Instructions & Tips
Step-by-Step Instructions
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Cook the Beets
Halve the beetroot and place them into a saucepan filled with boiling, salted water. Cook for about 20 minutes or until tender. A fork should glide in easily.[Image Placeholder – -
Whip the Feta
In a food processor, blend the feta, Greek yogurt, and lemon juice until silky smooth. This will take 1–2 minutes. Scrape the sides if needed. -
Make the Dressing
In a small bowl, whisk together the red wine vinegar, date molasses, and olive oil. -
Prep the Beets
Once cool, peel and cube the beets. Toss with the dressing and let them sit for 5 minutes to absorb flavor. -
Assemble the Plate
Swirl the whipped feta across a serving platter. Gently spoon the dressed beets on top, leaving excess marinade in the bowl. -
Garnish
Sprinkle chopped pistachios and fresh dill over the beets. Finish with a drizzle of olive oil and cracked black pepper.
Tips to Get It Just Right
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Use room-temperature feta for a smoother whip.
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Roast the beets instead of boiling for deeper caramelized flavor.
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Don’t skip the resting step after marinating the beets—it helps the dressing soak in.
This works beautifully alongside a Mediterranean Baked Feta Appetizer for a shareable appetizer duo.
Serving, Storing & Pairing
What to Serve with It
Serve this dish with toasted pita, warm naan, or crusty sourdough for scooping. It pairs incredibly well with crisp wines and citrusy cocktails.
For a light and festive table, try it with Greek Cucumber Tomato Feta Salad or even a Blueberry Peach Feta Salad. Each adds a fruity, bright note to balance the savoriness of the feta and beets.
If you’re planning a Mediterranean spread, don’t miss the Pistachio Butter recipe—it echoes the nutty garnish on today’s star dish.
How to Store and Reheat
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Store: Keep leftovers in an airtight container. The beet marinade may tint the feta, but the flavor stays fresh.
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Shelf life: Best within 2 days.
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Reheating: This dish is best served cold or at room temperature, so no reheating is needed.
Frequently Asked Questions
Can I use canned beets?
Yes, but roast or boil them briefly to infuse flavor and soften their texture.
What’s the best yogurt to use?
Full-fat Greek yogurt gives the creamiest, richest result. Avoid runny varieties.
Can I prep this in advance?
Absolutely! You can make both the beets and the whipped feta a day ahead. Assemble right before serving.
Is this recipe gluten-free?
Yes, the dish itself is naturally gluten-free. Just pair with gluten-free flatbreads or veggie sticks.
What if I don’t have date molasses?
Use pomegranate molasses or honey—it brings the same sweet-tangy balance.
Conclusion
Whether you’re building a mezze platter or looking for a new way to enjoy beets, this Whipped Feta with Roasted Beets & Pistachios brings the flavor. With its creamy base, vibrant toppings, and satisfying crunch, it’s a plate that turns any moment into something special.
Looking for more stunning salads? Try the Watermelon Salad with Cucumber and Feta or the fresh and herby Mediterranean Orzo with Roasted Vegetables. They’re perfect pairings for this dish’s tangy-sweet personality.
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Whipped Feta with Roasted Beets & Pistachios – Creamy Mediterranean Appetizer
- Total Time: 30
- Yield: 2–4 servings
- Diet: Vegetarian
Description
Whipped Feta with Roasted Beets & Pistachios is a creamy, tangy, earthy dish that blends smooth feta, marinated beets, and crunchy pistachios. Perfect for mezze platters or as a light appetizer.
Ingredients
• 3 small or 2 medium beetroot
• Sea salt, to taste
• 140g (5 oz) feta cheese
• 100g (3.5 oz) Greek-style yogurt
• Juice of 1/4 lemon
• 1 tbsp red wine vinegar
• 1/2 tbsp date molasses
• 1/2 tbsp extra virgin olive oil, plus extra for drizzling
• Small handful roasted pistachios, chopped
• Small handful fresh dill, chopped
• Freshly ground black pepper, to taste
Instructions
1. Halve beetroot and boil in salted water until tender (about 20 minutes). Drain and let cool.
2. Blend feta, yogurt, and lemon juice in a food processor until smooth. Set aside.
3. Whisk together vinegar, date molasses, and olive oil in a small bowl to make the dressing.
4. Peel and dice the cooled beets. Toss with the dressing and let sit for 5 minutes.
5. Swirl whipped feta on a serving plate using the back of a spoon.
6. Top with marinated beets, leaving extra marinade in the bowl.
7. Sprinkle chopped pistachios and fresh dill over the beets.
8. Finish with a drizzle of olive oil and a few grinds of black pepper. Serve immediately.
Notes
– Roast the beets instead of boiling for more depth of flavor.
– Use pomegranate molasses or honey if date molasses is unavailable.
– Substitute mint or parsley if dill is not available.
– Whipped feta can be made a day ahead and stored in the fridge.
– Serve with flatbreads, pita, or sourdough for scooping.
- Prep Time: 10
- Cook Time: 20
- Method: Boil and Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 6
- Sodium: 510
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 6
- Cholesterol: 25