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