Description
A stunning appetizer featuring a smooth, tangy whipped feta base topped with sweet and tangy marinated beetroot, fresh dill, and crunchy salted pistachios.
Ingredients
Scale
For the Crust:
- 8 oz (225g) block feta cheese, drained
- 1/4 cup (60ml) full-fat Greek yogurt
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 2 medium cooked beetroots, peeled and diced into 1/2-inch cubes
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/4 cup shelled pistachios, roughly chopped and toasted
- 2 tbsp fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a food processor, combine the feta cheese, Greek yogurt, 2 tbsp olive oil, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. Season with a pinch of black pepper (salt is usually not needed due to the saltiness of the feta). Transfer the whipped feta to a wide, shallow serving bowl and use the back of a spoon to create swirls.
- In a small bowl, combine the diced beetroot, red wine vinegar, honey, and a pinch of salt and pepper. Gently toss to coat the beetroot and let it marinate for at least 10 minutes.
- Spoon the marinated beetroot and its juices over the whipped feta. Drizzle with a little more olive oil.
- Sprinkle the toasted pistachios and fresh dill generously over the top. Serve immediately with crackers, crusty bread, or pita chips.
Notes
You can customize the seasonings to taste.