Description
A stunning and flavorful appetizer featuring a smooth, tangy whipped feta base topped with sweet and tangy marinated beetroot, fresh dill, and crunchy salted pistachios.
Ingredients
Scale
For the Crust:
- 8 oz block feta cheese, drained
- 4 oz cream cheese, softened
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 medium cooked beetroots, peeled and diced
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/4 cup shelled pistachios, roughly chopped and toasted
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a food processor, combine the feta, cream cheese, 2 tablespoons of olive oil, lemon juice, and minced garlic. Blend until completely smooth and creamy. Season with a pinch of black pepper. Spread the whipped feta onto a serving plate or shallow bowl.
- In a separate bowl, combine the diced beetroot with the remaining 1 tablespoon of olive oil, red wine vinegar, and honey. Toss gently to coat and let marinate for 10 minutes.
- Spoon the marinated beetroot and its juices over the whipped feta. Top with the toasted pistachios and fresh dill. Drizzle with an extra bit of olive oil if desired and serve immediately with crusty bread or crackers.
Notes
You can customize the seasonings to taste.