Whipped Feta with Roasted Beets & Pistachios – Creamy Mediterranean Appetizer Recipe

Introduction

Whipped Feta with Roasted Beets & Pistachios is a creamy Mediterranean appetizer that balances tangy, rich feta with earthy beets and crunchy pistachios. It’s simple to prepare and perfect for entertaining or a light snack.

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. Step 1: Halve the beetroot and boil in salted water until tender, about 20 minutes. Drain and let cool.
2. Step 2: Blend the feta, Greek-style yogurt, and lemon juice in a food processor until smooth. Set aside.
3. Step 3: In a small bowl, whisk together red wine vinegar, date molasses, and ½ tablespoon of olive oil to make the dressing.
4. Step 4: Peel and dice the cooled beets. Toss them with the dressing and let sit for 5 minutes to marinate.
5. Step 5: Using the back of a spoon, swirl the whipped feta onto a serving plate, creating a base layer.
6. Step 6: Top the whipped feta with the marinated beets, leaving any extra marinade in the bowl.
7. Step 7: Sprinkle the chopped roasted pistachios and fresh dill over the beets for crunch and brightness.
8. Step 8: Finish with a drizzle of olive oil and a few grinds of black pepper. Serve immediately.

Tips & Variations

• For extra creaminess, use full-fat Greek yogurt or add a splash of olive oil to the whipped feta mix.
• Try roasting the beets instead of boiling for a deeper, caramelized flavor.
• Substitute pistachios with walnuts or toasted almonds if preferred.
• Add a sprinkle of smoked paprika or chili flakes for a subtle kick.

Storage

Store any leftover whipped feta and beet mixture separately in airtight containers in the refrigerator for up to 2 days. Before serving again, give the beets a quick toss with the dressing and freshen the feta by stirring gently. Enjoy cold or bring to room temperature for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought roasted beets instead of cooking them myself?

Yes, pre-roasted beets work well and save time. Just dice and toss with the dressing before serving.

Is this dish suitable for a vegetarian diet?

Yes, this appetizer is vegetarian friendly as it contains no meat or fish. Be sure the feta cheese you use is vegetarian if this is important.

Whipped Feta with Roasted Beets & Pistachios – Creamy Mediterranean Appetizer Recipe

---

★★★★★

5 from 595 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Whipped Feta with Roasted Beets & Pistachios is a creamy Mediterranean appetizer combining smooth whipped feta and Greek yogurt with tangy marinated beets. Enhanced by a luscious dressing of red wine vinegar, date molasses, and olive oil, and finished with crunchy roasted pistachios and fresh dill, this vibrant dish brings together rich flavors and textures perfect for entertaining or a light snack.

---

Ingredients

Scale 1x2x3x

Beets

• 3 small or 2 medium beetroot
• Sea salt, to taste

Whipped Feta

• 140g (5 oz) feta cheese
• 100g (3.5 oz) Greek-style yogurt
• Juice of 1/4 lemon

Dressing

• 1 tbsp red wine vinegar
• 1/2 tbsp date molasses
• 1/2 tbsp extra virgin olive oil, plus extra for drizzling

Toppings

• Small handful roasted pistachios, chopped
• Small handful fresh dill, chopped
• Freshly ground black pepper, to taste

---

Instructions

1. Cook the Beets: Halve the beetroot and boil them in salted water for about 20 minutes or until tender. Drain the water and allow the beets to cool completely.
2. Prepare the Whipped Feta: In a food processor, blend the feta cheese, Greek-style yogurt, and lemon juice until the mixture is smooth and creamy. Set this aside for plating.
3. Make the Dressing: In a small bowl, whisk together red wine vinegar, date molasses, and 1/2 tablespoon of extra virgin olive oil until well combined, forming a balanced and tangy dressing.
4. Marinate the Beets: Peel the cooled beets and dice them into small pieces. Toss the diced beets in the prepared dressing and let them sit for 5 minutes to absorb the flavors.
5. Plate the Dish: Using the back of a spoon, swirl the whipped feta onto a serving plate to create an attractive base layer.
6. Add Marinated Beets: Spoon the marinated beet cubes over the whipped feta, leaving some of the marinade in the bowl to drizzle if desired.
7. Garnish: Sprinkle chopped roasted pistachios and freshly chopped dill evenly over the beets to add crunch and freshness.
8. Finish and Serve: Drizzle a little extra virgin olive oil over the assembled dish and add a few grinds of freshly ground black pepper. Serve immediately for the best flavor and texture.

Notes

• Boiling is the primary method for cooking the beets, but you can roast them for deeper flavor if preferred.
• The whipped feta can be prepared a few hours in advance and stored in the refrigerator.
• If date molasses is unavailable, substitute with honey or maple syrup.
• Use fresh, high-quality feta for the best flavor.
• This dish is perfect served as an appetizer or a light vegetarian snack.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Boiling and Blending
• Cuisine: Mediterranean

Keywords: whipped feta, roasted beets, pistachios, Mediterranean appetizer, creamy dip, vegetarian appetizer, healthy appetizer