Description
This vibrant and creamy Whipped Feta with Beetroot, Dill, and Pistachios combines the rich flavors of feta and yogurt with the earthy sweetness of beetroot. Topped with crunchy pistachios and fresh dill, it’s a perfect appetizer or side dish that adds a splash of color to any meal.
Ingredients
Scale
- For the Beetroot:
- 3 small or 2 medium beetroot
- Sea salt
- 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
Instructions
- Cook the Beetroot: Halve the beetroot and boil in salted water until tender, about 20 minutes. Drain and set aside to cool slightly.
- Prepare Whipped Feta: In a blender or small food processor, blend the feta, yogurt, and lemon juice until smooth. Set aside.
- Make the Beetroot Dressing: In a small bowl, whisk together the red wine vinegar, date molasses, and olive oil.
- Cube and Marinate the Beetroot: Peel the beetroot and cut it into small cubes. Toss with the dressing and let it sit for about 5 minutes.
- Assemble the Dish: Spread the whipped feta on a serving plate, creating a swirl with the back of a spoon. Place the marinated beetroot on top, reserving any extra dressing. Sprinkle with chopped pistachios and fresh dill, then drizzle with olive oil and finish with a few grinds of black pepper.
- Serve: Enjoy with warm flatbreads or as part of a Mediterranean-inspired meal!
Notes
- For a vegan option, substitute feta with a plant-based alternative.
- Feel free to add other herbs, such as mint or parsley, for added freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg