Creamy Whipped Feta with Marinated Beets and Crunchy Pistachios 

 

 

 

 

 

 

 

 

 

Ingredients

Feta cheese (5 oz)

Greek yogurt (3.5 oz)

Small or medium beets (3 small or 2 medium)

Roasted pistachios, chopped (handful)

Apple cider vinegar (1 tbsp)

Olive oil (½ tbsp + extra to drizzle)

Date syrup (½ tbsp)

Lemon juice (from ¼ lemon)

Fresh dill, chopped

Sea salt, to taste

Black pepper, to taste

 

Instructions

Boil beets
Cut beets in half and boil in salted water for 20 minutes. Peel and slice thinly.

Blend feta
Mix feta, yogurt, and lemon juice in a blender until creamy.

Make dressing
Stir vinegar, date syrup, and olive oil in a small bowl.

Marinate
Toss beet slices in the dressing and let them sit for 5 minutes.

Assemble
Spread whipped feta on a plate, top with beets, chopped pistachios, dill, and a drizzle of olive oil. Finish with salt and pepper.