By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
My marinated beetroot obsession continues today with this delicious, easy and very more-ish salad plate of Whipped Feta with Beetroot, Dill & Pistachios. A bit simpler and tangier than my Greek Beetroot Salad, my obsession with lining a plate with something cool and creamy before loading up with dip-able, scoop-able salad items (see also my Hummus, Tomato & Sumac Salad, and my Cucumber Raita Salad Plate) is continued with a salad plate that is as pretty as it is delicious.
Serve it simply with flatbreads as a lunch or before a meal, or alongside some grilled or barbecued meats. I think the skewers from my Homemade Chicken Gyros would work really well here, or a whole bream with nice, charred, crispy skin with a few lemons thrown into the cavity for good measure.
I usually buy Greek-style yogurt instead of authentic Greek yogurt which is a little thinner so I can sub it in when natural yogurt is called for in recipes, but if you want to go ahead and use the thicker, more authentic stuff here you might do a little better with a 1:1 ratio of yogurt to cheese in the whipped feta than the not quite 2:3 in the below recipe.
This simple Whipped Feta with Beetroot, Dill & Pistachios salad plate is perfect for scooping up with warm flatbreads or serving alongside a Greek or Mediterranean-inspired feast!
3 small or 2 medium beetroot
140g (5 oz) feta
100g (3.5 oz) Greek-style yogurt
juice of 1/4 lemon
1 tbsp red wine vinegar
1/2 tbsp date molasses
1/2 tbsp extra virgin olive oil, plus extra for drizzling
small handful roughly chopped roasted pistachios
small handful fresh dill
freshly ground black pepper
Halve the beetroot and cook them in a pan of boiling, salted water until tender; this should take roughly 20 minutes. Drain and set aside until they’re just cool enough to touch.
Meanwhile, make the whipped feta by blitzing together the feta, yogurt and lemon juice in a bullet blender or small food processor until smooth. Set aside.
To make the dressing for the beetroot, whisk together the vinegar, molasses and oil in a small bowl, and set aside.
Peel the skins of the beetroot and cut into small cubes. Toss with the marinade and leave to stand for 5 minutes whilst you chop the pistachios and the dill.
Swirl the whipped feta across a serving plate with the back of a spoon and pile the beetroot on top, leaving the remaining dressing behind in the bowl. Sprinkle over the pistachios and the dill, and finish with a good drizzle of oil and a few grinds of black pepper.
I wear disposable gloves when I’m handling the beetroot so that I don’t stain my fingers.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*