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