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Whipped Feta with Roasted Beets & Pistachios

A stunning appetizer that blends tangy whipped feta with sweet roasted beets and crunchy pistachios, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the whipped feta
  • 5 ounces Block feta cheese, sheep's milk or a sheep-and-goat blend At room temperature, use block feta for the best texture.
  • 4 ounces Cream cheese, softened Ensure it's at room temperature for smooth blending.
  • 0.25 cup Greek yogurt
  • 1 clove Garlic, minced
  • 2-3 tablespoons Extra virgin olive oil Plus more for drizzling.
  • 1 teaspoon Lemon zest Adds brightness to the dish.
  • Salt Salt and black pepper To taste.
  • Fresh herbs, such as dill or mint For garnish.
  • Honey For drizzling (optional).
For the roasted beets
  • 3 medium Fresh beets About 1 pound, ensure they are washed and peeled.
  • Olive oil For tossing the beets before roasting.
For garnish
  • 0.25 cup Pistachios, chopped Adds crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the beets thoroughly, peel them, and cut into roughly one-inch pieces.
  3. Toss the beet pieces in a bowl with a drizzle of olive oil, salt, and pepper, then spread in a single layer on a lined baking sheet.
Roasting Beets
  1. Roast the beets in the oven for 30 to 35 minutes, stirring halfway through, until fork-tender.
  2. Let the roasted beets cool slightly before handling.
Making the Whipped Feta
  1. Ensure that the feta and cream cheese are at room temperature.
  2. Crumble the feta into the food processor.
  3. Add crumbled feta, cream cheese, Greek yogurt, and minced garlic to the food processor and blend until smooth.
  4. With the processor running, slowly drizzle in olive oil until the mixture becomes glossy and easy to spread.
  5. Adjust the taste with lemon zest, salt, or pepper as needed.
Assembly
  1. Spread the whipped feta across a serving plate, creating swirls or a shallow well in the center.
  2. Arrange the roasted beet pieces over the whipped feta and sprinkle with chopped pistachios.
  3. Drizzle with olive oil and garnish with fresh herbs and honey if desired.

Notes

Serve immediately while the beets are warm, and the feta is creamy. Room temperature cheese leads to a smoother blend.