There’s something undeniably elegant about a dish that combines earthy beetroot, creamy feta, and the bright, herby punch of dill. This Whipped Feta with Beetroot salad plate brings together those beautiful contrasts in texture and flavor — tangy, creamy, nutty, and just a touch sweet. It’s the kind of dish that looks like it came from a Mediterranean bistro, yet it’s easy enough to whip up in your own kitchen in under 30 minutes.
My recent obsession with marinated beets continues here, and I’m not mad about it. There’s just something about their rich color and natural sweetness that makes any plate instantly more appetizing. This salad keeps that same vibrant energy but adds a luxurious twist with a smooth, tangy whipped feta base — perfect for scooping up with warm flatbreads or serving alongside grilled meats.
If you love layered salad plates where creamy meets crunchy, like hummus-topped salads or yogurt-based dips, this one will fit right into your weekly rotation. It’s both fresh and comforting, and it delivers big flavor without demanding much effort.
A Creamy Base Worth Scooping
The foundation of this salad is a luscious whipped feta — creamy, slightly salty, and beautifully tangy. Blended with Greek-style yogurt and a splash of lemon juice, it’s light but rich enough to feel indulgent. You’ll spread it generously across the plate, creating the perfect landing spot for your marinated beet cubes.
A quick tip: while authentic Greek yogurt is thicker and slightly more tart, I often use Greek-style yogurt for a smoother texture. It helps the feta whip more easily and creates a soft, velvety consistency that spreads beautifully.
If you’re using traditional Greek yogurt, you can go with an even ratio of cheese to yogurt for a firmer base. But if you like your whipped feta a little looser, like a dip, a 2:3 ratio of yogurt to feta works perfectly.
The Star of the Plate: Beetroot
When it comes to the beets, simplicity is key. You’ll boil them until tender, peel them once cooled, and then cut them into small cubes. The magic happens when those jewel-toned cubes meet a tangy-sweet dressing made with red wine vinegar, date molasses, and a drizzle of extra virgin olive oil. The result? A balance of acidity, depth, and subtle sweetness that makes the beets truly shine.
If you’ve made a Greek beet salad before, this one will feel familiar — but the flavors are sharper, cleaner, and a little more modern thanks to the whipped feta base. The extra vinegar cuts through the creaminess and keeps the salad feeling fresh and lively, even on warmer days.
Finishing Touches that Make All the Difference
What really makes this Whipped Feta with Beetroot salad pop are the toppings. Chopped roasted pistachios add a satisfying crunch, while fresh dill brings a bright herbal lift that ties everything together. A final drizzle of olive oil and a crack of black pepper make it restaurant-worthy.
It’s a salad that’s just as happy being the star of a light lunch as it is sitting next to grilled chicken, lamb skewers, or even a whole roasted fish. Try it with smoky chicken souvlaki, lamb kofta, or grilled halloumi — it works beautifully with anything that has a little char.
Serving Ideas
You can enjoy this salad in a few different ways:
- As a light lunch: Scoop it up with warm flatbreads or pita chips.
- As a starter: Serve it before a Mediterranean-inspired meal.
- As a side dish: Pair it with grilled meats, seafood, or vegetable skewers.
- As part of a mezze platter: Add hummus, olives, and roasted vegetables for a colorful spread.
Because the whipped feta acts as both a dip and a dressing, it makes everything on your plate taste just a bit more luxurious.
Tips for the Best Results
- Handle beetroot with care: Their deep color can stain, so disposable gloves are your friend here.
- Use good feta: A creamy, high-quality feta (preferably made from sheep or goat milk) will give you the smoothest, richest flavor.
- Adjust acidity to taste: Some like it tangier — add a touch more vinegar or lemon juice if needed.
- Chill before serving: Letting the whipped feta rest in the fridge for a few minutes before plating helps the flavors deepen and the texture firm slightly.
Whipped Feta with Beetroot, Dill & Pistachios
- Total Time: 30 min
Description
This Whipped Feta with Beetroot salad is creamy, vibrant, and irresistibly tangy — a perfect balance of textures and flavors. Sweet marinated beetroot sits on a cloud of whipped feta and yogurt, topped with fresh dill and crunchy pistachios. Serve it with warm flatbreads for a light lunch or pair it with grilled meats for a Mediterranean-style dinner.
Ingredients
For the beetroot:
3 small or 2 medium beetroots, trimmed
½ tsp sea salt
For the whipped feta:
140 g (5 oz) feta cheese
100 g (3.5 oz) Greek-style yogurt
Juice of ¼ lemon
For the dressing:
1 tbsp red wine vinegar
½ tbsp date molasses (or honey as a substitute)
½ tbsp extra virgin olive oil, plus more for drizzling
For topping:
Small handful roasted pistachios, roughly chopped
Small handful fresh dill, finely chopped
Freshly ground black pepper, to taste
Instructions
-
Cook the beetroot:
Halve the beets and place them in a pot of salted boiling water. Simmer for about 20 minutes, or until fork-tender. Drain and let cool until they’re comfortable to handle. -
Prepare the whipped feta:
In a food processor or blender, combine feta, yogurt, and lemon juice. Blend until smooth and creamy. Taste and adjust with a squeeze more lemon if you prefer extra tang. Set aside. -
Make the dressing:
In a small bowl, whisk together red wine vinegar, date molasses, and olive oil until emulsified. -
Marinate the beetroot:
Peel the cooled beetroot and cut into small cubes. Toss the cubes in the dressing and let them marinate for 5–10 minutes while you prepare the toppings. -
Assemble the salad plate:
Spread the whipped feta generously across a shallow serving dish using the back of a spoon.
Spoon the marinated beetroot over the top, leaving any extra dressing behind. -
Finish with toppings:
Scatter over the chopped pistachios and fresh dill, then drizzle with a little more olive oil and a crack of black pepper. -
Serve and enjoy:
Pair with warm flatbreads or pita for dipping, or serve alongside grilled meats, fish, or vegetable skewers.
Notes
- Use disposable gloves when peeling beets to prevent stained hands.
- If your feta is extra salty, balance it with a touch more yogurt.
- No date molasses? Try pomegranate molasses or honey for a similar sweet-tart flavor.
- This dish keeps well — store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 min
- Cook Time: 20 min
- Cuisine: Mediterranean
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
