Why make this recipe
This dish feels special but stays easy. It mixes creamy whipped feta with sweet, tangy beets and crunchy pistachios. You get bold taste, smooth texture, and a bright color plate. It works as a snack, starter, or light meal.
Introduction
This recipe is quick and uses few ingredients. It brightens any table and takes little time to make. If you like simple feta dishes, try a related pasta idea for another quick feta meal: a simple feta pasta recipe.
How to make Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios
Make the whipped feta and marinated beets in a few steps. Work on the beets first so they cool while you whip the cheese.
Ingredients :
- 3 small or 2 medium beets
- Sea salt, to taste
- 5 oz feta cheese
- 3.5 oz Greek-style yogurt
- Juice of 1/4 lemon
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon date syrup
- 1/2 tablespoon extra virgin olive oil, plus extra for drizzling
- Small handful of roughly chopped roasted pistachios
- Small handful of fresh dill
- Freshly ground black pepper, to taste
Directions :
Cook the Beets:
- Wash the beets and trim the tops.
- Roast, boil, or steam the beets until tender (about 30–45 minutes for roasting at 400°F / 200°C).
- Let beets cool, then peel and cut into wedges or slices.
- Toss the beet pieces in apple cider vinegar, a little date syrup, a pinch of sea salt, and a teaspoon of olive oil. Set aside to marinate for at least 10 minutes.
Whip the Feta:
- Crumble the feta into a food processor or blender.
- Add Greek-style yogurt, lemon juice, and a small pinch of sea salt. Blend until smooth and creamy. Add a splash of olive oil if you want a silkier texture.
- Taste and add freshly ground black pepper as desired.
Assemble:
- Spread the whipped feta on a serving plate.
- Top with marinated beet slices.
- Drizzle a little extra virgin olive oil over the top.
- Scatter chopped roasted pistachios and fresh dill. Serve at room temperature.
For a pairing idea, this dip also goes well with simple grilled fish or strong-flavored mains like the spicy salmon in this quick recipe: a quick bang-bang salmon.
How to serve Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios
Serve on a flat plate as a dip or starter. Offer warm pita, crusty bread, or raw veg for dipping. You can also serve it on toast for a small open sandwich. It makes a pretty side with grilled meat or fish.
How to store Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios
Store leftover whipped feta and beets separately in airtight containers in the fridge. They keep well for 3–4 days. If you mix them, use within 2–3 days for best texture. Bring to room temperature before serving for the best flavor.
Tips to make Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios
- Roast beets for deeper flavor, boil for speed.
- Peel beets after they cool to avoid stains.
- Use good olive oil for the final drizzle.
- Taste and adjust lemon or salt in the whipped feta to balance tang and creaminess.
- Chop pistachios just before serving so they stay crunchy.
Variation
- Add a little honey instead of date syrup for a different sweet note.
- Use orange zest in the whipped feta for a bright aroma.
- Swap pistachios for walnuts or toasted almonds if you prefer.
- Add a pinch of smoked paprika for a warm, smoky finish.
FAQs
Q: Can I make this ahead?
A: Yes. Make the whipped feta and marinate beets a few hours or a day ahead. Keep them separate until serving.
Q: Can I use jarred cooked beets?
A: Yes. Rinse them to remove excess liquid and then marinate briefly in the vinegar and date syrup mix.
Q: Is there a dairy-free option?
A: For dairy-free, use a firm tofu blended with a little lemon and olive oil and swap yogurt for a dairy-free yogurt. The taste will change but the texture can be similar.
Q: How do I avoid watery whipped feta?
A: Drain excess liquid from the feta and use thicker Greek-style yogurt. Blend slowly and add olive oil rather than water.
Q: Can I chop the dill in advance?
A: Yes, but keep it in a small sealed container and add it just before serving to keep it fresh.
Conclusion
For another take on whipped feta with beets and herbs, see Whipped Feta with Beetroot, Dill & Pistachios – Rachel Phipps for ideas. If you like beet and feta on a tart, check this twist: Roasted Beets and Whipped Feta Tart – Nerds with Knives.
Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios
Ingredients
For the marinated beets
- 3 small or 2 medium beets Wash and trim tops before cooking.
- to taste N/A sea salt
- 1/2 tablespoon date syrup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon extra virgin olive oil Plus extra for drizzling.
For the whipped feta
- 5 oz feta cheese Crumble before blending.
- 3.5 oz Greek-style yogurt
- 1/4 N/A juice of a lemon
For assembly
- small handful N/A roughly chopped roasted pistachios Chop just before serving.
- small handful N/A fresh dill Add just before serving.
- to taste N/A freshly ground black pepper
Instructions
Cook the Beets
- Wash the beets and trim the tops.
- Roast, boil, or steam the beets until tender (about 30–45 minutes for roasting at 400°F / 200°C).
- Let the beets cool, then peel and cut into wedges or slices.
- Toss the beet pieces in apple cider vinegar, date syrup, a pinch of sea salt, and a teaspoon of olive oil. Set aside to marinate for at least 10 minutes.
Whip the Feta
- Crumble the feta into a food processor or blender.
- Add Greek-style yogurt, lemon juice, and a small pinch of sea salt. Blend until smooth and creamy. Add a splash of olive oil for a silkier texture, if desired.
- Taste and add freshly ground black pepper as desired.
Assemble
- Spread the whipped feta on a serving plate.
- Top with marinated beet slices.
- Drizzle a little extra virgin olive oil over the top.
- Scatter chopped roasted pistachios and fresh dill. Serve at room temperature.