Ingredients
Whipped Feta
- 8 oz feta cheese
- 4 oz cream cheese or Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove
Marinated Beets
- 3–4 cooked beets, sliced or diced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- Salt & black pepper
Pistachio Crunch
- ⅓ cup pistachios, roughly chopped
- 1 tsp sesame seeds (optional)
- Pinch chili flakes
- Drizzle of olive oil
Optional garnish:
- Fresh dill or mint
- Lemon zest
- Microgreens
Instructions
1. Marinate the Beets
- Toss beets with olive oil, vinegar, honey, salt, and pepper.
- Let sit 15–20 minutes.
2. Make the Whipped Feta
- Blend feta, cream cheese (or yogurt), olive oil, lemon juice, and garlic until smooth and creamy.
3. Prepare the Pistachio Crunch
- Mix pistachios with sesame seeds, chili flakes, and a tiny drizzle of oil.
4. Assemble
- Spread whipped feta onto a serving plate or shallow bowl.
- Spoon marinated beets over the top.
- Finish with pistachio crunch and fresh herbs.
Serve With
- Toasted sourdough
- Warm pita
- Crackers
- Grilled vegetables
Tips
- Roasted beets give the sweetest flavor.
- Greek yogurt makes the feta lighter and tangier.
- Chill the whipped feta for 20 minutes for a firmer texture.
A bright, creamy, crunchy appetizer with a beautiful balance of salty, earthy, and fresh flavors.
