Start by trimming the tops off your beets and slicing them in half. Drop the halved beets into a pot of well-salted water and bring to a rolling boil.

Reduce the heat slightly and let the beets simmer for about 20 minutes until tender. Drain and set aside to cool.

Once cool enough to handle, peel the beets and slice them into thin rounds or half-moons.

In a blender or food processor, add the crumbled feta, Greek yogurt, and lemon juice. Blend until smooth and fluffy.

If the mixture is too thick, add a splash of olive oil and blend again.

In a small bowl, combine apple cider vinegar, date syrup, and olive oil. Whisk together until fully combined.

Add the sliced beets to the marinade and toss gently to coat. Let marinate for at least 5 minutes, ideally 10-15.

Spread the whipped feta across a serving plate using the back of a spoon to create texture.

Layer the marinated beets on top and scatter with chopped pistachios and fresh dill. Drizzle with olive oil and sprinkle with sea salt and black pepper.

Serve immediately.