Description
This vibrant and creamy Whipped Feta with Beetroot, Dill & Pistachios is a delightful Mediterranean-inspired appetizer. Earthy beetroot cubes are marinated in a sweet and tangy dressing, perfectly complementing the smooth, tangy whipped feta. Garnished with fresh dill and crunchy roasted pistachios, this dish is refreshing, colorful, and easy to prepare, making it ideal for sharing with friends or as a flavorful addition to any meal.
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 until tender, about 20 minutes. Once cooked, drain the beetroot and set aside to cool slightly.
- Prepare Whipped Feta: In a blender or small food processor, combine the feta cheese, Greek-style yogurt, and lemon juice. Blend until the mixture is smooth and creamy. Set this whipped feta aside.
- Make the Beetroot Dressing: In a small bowl, whisk together the red wine vinegar, date molasses, and extra virgin olive oil thoroughly to create a sweet and tangy dressing.
- Cube and Marinate the Beetroot: Peel the cooled beetroot and cut them into small, even cubes. Toss these cubes with the beetroot dressing, ensuring all are well coated. Let them marinate for about 5 minutes to absorb the flavors.
- Assemble the Dish: Spread the whipped feta smoothly on a serving plate, creating a swirl pattern with the back of a spoon for visual appeal. Spoon the marinated beetroot cubes over the whipped feta, reserving any extra dressing. Sprinkle the top with roughly chopped roasted pistachios and fresh dill. Drizzle a little more olive oil over everything and finish with some freshly ground black pepper.
- Serve: Serve this refreshing dish alongside warm flatbreads or as a flavorful side within a Mediterranean-inspired meal. Enjoy immediately for the best taste and texture.
Notes
- Boiling the beetroot with the skin on helps retain nutrients and color until peeling.
- Use full-fat Greek-style yogurt for the creamiest whipped feta texture.
- Date molasses can be substituted with pomegranate molasses or honey if unavailable.
- Roasted pistachios add a lovely crunch; make sure to chop them roughly for texture contrast.
- This dish can be prepared a few hours ahead; keep refrigerated and add nuts and dill just before serving.
- Warm flatbreads or pita are ideal accompaniments, but it also pairs well with crisp salad greens.
