Recipe 

Explore the vibrant flavors of the Mediterranean with this Whipped Feta with Beetroot, Dill & Pistachios salad. Perfect for pairing with warm flatbreads or as a standout dish in a Greek-inspired feast, this recipe combines the creamy texture of whipped feta with the earthy sweetness of beetroot and the crunch of pistachios.

Delicious Recipe & Simple Steps Below 

 Ingredients:

3 small or 2 medium beetroot
Sea salt
140g (5 oz) feta cheese
100g (3.5 oz) Greek-style yogurt
Juice of 1/4 lemon
1 tbsp red wine vinegar
1/2 tbsp date molasses (or substitute with honey)
1/2 tbsp extra virgin olive oil, plus extra for drizzling
A small handful of roasted pistachios, roughly chopped
A small handful of fresh dill, chopped
Freshly ground black pepper
 Instructions:

Cook the Beetroot:

Halve the beetroot and cook in a pan of boiling salted water until tender, about 20 minutes.
Drain and set aside until cool enough to handle.
Prepare Whipped Feta:

In a bullet blender or small food processor, blend the feta, yogurt, and lemon juice until smooth. Set aside.
Make the Beetroot Dressing:

Whisk together red wine vinegar, date molasses, and olive oil in a small bowl. Set aside.
Prepare Beetroot for Serving:

Once cooled, peel and cut the beetroot into small cubes.
Toss the beetroot cubes in the dressing and let stand for 5 minutes.
Assemble the Dish:

Swirl the whipped feta across a serving plate with the back of a spoon.
Pile the dressed beetroot on top of the whipped feta, leaving excess dressing behind.
Sprinkle chopped pistachios and dill over the beetroot.
Finish with a drizzle of olive oil and a few grinds of black pepper.
 Prep Time: 10 minutes
 Cook Time: 20 minutes
 Total Time: 30 minutes
 Servings: 2-4

This Whipped Feta with Beetroot, Dill & Pistachios dish not only offers a feast for the eyes with its rich colors but also delights the palate with its combination of sweet, salty, and tangy flavors. It's a must-try for any special occasion or as a refreshing addition to your meal rotation!