Description
This Whipped Feta with Roasted Beets & Pistachios is a vibrant Mediterranean-inspired appetizer featuring creamy whipped feta blended with Greek yogurt, topped with sweet, caramelized roasted beets and crunchy pistachios. Finished with a drizzle of honey and fresh herbs, this dish makes a perfect flavorful dip served with warm pita or crackers.
Ingredients
Scale
For the whipped feta:
- 8 oz feta cheese, crumbled
- ¼ cup Greek yogurt or cream cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Black pepper to taste
For the topping:
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup shelled pistachios, roughly chopped
- 1 tablespoon honey (optional, for drizzling)
- Fresh thyme or mint leaves for garnish (optional)
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then spread them out evenly on a baking sheet. Roast for 25–30 minutes until the beets are tender and caramelized, then let them cool slightly.
- Prepare the whipped feta: While the beets roast, combine the crumbled feta cheese, Greek yogurt or cream cheese, olive oil, lemon juice, and lemon zest in a food processor. Blend until the mixture is smooth and creamy. Season with black pepper to taste.
- Assemble the dish: Spread the whipped feta onto a serving plate or shallow bowl, creating a smooth base. Spoon the roasted beets evenly over the whipped feta, then sprinkle the chopped pistachios on top. Drizzle with honey if desired.
- Garnish and serve: Finish by garnishing with fresh thyme or mint leaves if using. Serve immediately with warm pita bread, crackers, or toasted baguette slices.
Notes
- For a colorful presentation, try using golden or Chioggia beets.
- This dish can be made ahead of time; prepare and chill the whipped feta and roasted beets separately, then assemble just before serving.
- To keep this gluten-free, serve with gluten-free crackers or vegetables instead of bread.
