Description
This vibrant Whipped Feta with Beetroot, Dill & Pistachios is a Mediterranean-inspired dish featuring creamy whipped feta blended with Greek-style yogurt and lemon juice, topped with tender, marinated beetroot cubes tossed in a sweet and tangy dressing. Garnished with fresh dill, crunchy roasted pistachios, and a drizzle of olive oil, this recipe is perfect as an appetizer or a flavorful side, best enjoyed with warm flatbreads.
Ingredients
Scale
For the Beetroot
- 3 small or 2 medium beetroot
- Sea salt, to taste
For the Whipped Feta
- 140g (5 oz) feta cheese
- 100g (3.5 oz) Greek-style yogurt
- Juice of 1/4 lemon
For the Beetroot Dressing
- 1 tbsp red wine vinegar
- 1/2 tbsp date molasses
- 1/2 tbsp extra virgin olive oil, plus extra for drizzling
For Garnishing
- Small handful of roughly chopped roasted pistachios
- Small handful of fresh dill
- Freshly ground black pepper, to taste
Instructions
- Cook the Beetroot: Halve the beetroot and boil them in salted water for about 20 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
- Prepare the Whipped Feta: In a blender or small food processor, combine the feta cheese, Greek-style yogurt, and lemon juice. Blend until the mixture becomes smooth and creamy. Set aside.
- Make the Beetroot Dressing: In a small bowl, whisk together the red wine vinegar, date molasses, and extra virgin olive oil until well combined.
- Marinate the Beetroot: Peel the cooked beetroot and cut it into small cubes. Toss these beetroot pieces with the prepared dressing and let sit for about 5 minutes to absorb the flavors.
- Assemble the Dish: Spread the whipped feta on a serving plate, creating a swirl effect with the back of a spoon. Spoon the marinated beetroot evenly over the feta, reserving any excess dressing. Sprinkle the top with roughly chopped roasted pistachios and fresh dill, then drizzle with extra virgin olive oil. Finish with a few grinds of freshly ground black pepper.
- Serve and Enjoy: Serve the dish alongside warm flatbreads or as part of a Mediterranean-inspired meal for a delicious and colorful appetizer or side dish.
Notes
- Be sure to use Greek-style yogurt for a creamier and tangier texture in the whipped feta.
- Roasting beetroot instead of boiling can add a deeper flavor, but boiling keeps the texture tender and soft.
- Date molasses adds a unique natural sweetness but can be substituted with pomegranate molasses or honey if unavailable.
- This dish can be served chilled or at room temperature, making it versatile for different occasions.
- To make the dish gluten-free, ensure the flatbreads served alongside are gluten-free or omit them.
