Description
A vibrant and creamy appetizer featuring whipped feta, tangy marinated beets, and a crunchy pistachio topping. Perfect for entertaining.
Ingredients
Scale
For the Crust:
- 2 medium beets, roasted and sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and black pepper to taste
- 8 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons fresh parsley, chopped
- Pita chips or crostini for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into wedges.
- In a bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, honey, garlic, salt, and pepper. Add the beet wedges and toss to coat. Marinate for at least 30 minutes.
- In a food processor, combine feta cheese, Greek yogurt, 2 tablespoons olive oil, and lemon juice. Blend until smooth and creamy. Season with pepper if needed.
- Spread the whipped feta onto a serving plate or bowl. Top with the marinated beets and their juices.
- In a small dry skillet, toast the chopped pistachios over medium heat for 2-3 minutes until fragrant. Sprinkle over the beets along with fresh parsley.
- Serve immediately with pita chips or crostini.
Notes
You can customize the seasonings to taste. For a sweeter version, add more honey to the marinade. The whipped feta can be made a day ahead and stored in the refrigerator.