Roasted Beet & Whipped Feta Dip with Pistachios
Roasted Beet & Whipped Feta Dip with Pistachios is a colorful appetizer that brings together some wonderful contrasts in flavor and texture. Sweet, earthy roasted beets are coarsely grated and layered over a creamy whipped feta dip flavored with mellow roasted garlic and black pepper. A bright lemon dressing balances the richness of the feta, while toasted pistachios and fresh herbs add crunch and freshness.
Although it looks impressive on a serving platter, this appetizer is surprisingly easy to prepare, and most of the work can be done ahead of time. Serve it with toasted baguette slices, warm flatbread, or whole-grain crackers so everyone can scoop up a little of everything in each bite. It's a lovely choice for entertaining, but there's no reason you couldn't enjoy it as part of a casual lunch or light supper.
If you'd like to explore more ways to prepare this versatile vegetable, visit Beets Deserve a Second Look (and a Better Recipe) for cooking techniques, fascinating beet facts, traditional dishes from around the world, and plenty of inspiration for your own kitchen.
Roasted Beet & Whipped Feta Dip with Pistachios
Yield: 6-8
Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M
Ingredients
Roasted Beets & Garlic
- 1½ pounds fresh red beets (about 4–5 medium)
- 6 medium garlic cloves, unpeeled
- ½ tsp extra-virgin olive oil, for roasting the garlic
Roasted Garlic Whipped Feta
- 8 ounces feta cheese, preferably a block packed in brine, drained
- ½ cup plain Greek yogurt
- 6 roasted garlic cloves, or to taste
- 2 tbsp extra-virgin olive oil
- ¼ tsp freshly ground black pepper
Beet-Lemon Dressing
- 1–2 tbsp reserved beet juice, or whatever the beets release if less
- 2 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper, to taste
For Finishing
- ⅓ cup shelled, unsalted pistachios, lightly toasted and roughly chopped
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint (optional)
- Extra-virgin olive oil, for drizzling (optional)
- Toasted baguette slices, whole-grain crackers, or warm flatbread, for serving
Instructions
- Preheat the oven to 400°F. Scrub the beets thoroughly and trim the greens, leaving about an inch of stem attached. Place the beets in a covered baking dish or wrap them individually in aluminum foil. Roast for approximately 45–60 minutes, depending on their size, until a knife slides easily into the center.
- While the beets are cooking, place the unpeeled garlic cloves on a small piece of foil, drizzle with ½ teaspoon olive oil, and fold into a packet. Add the packet to the oven for the last 20–30 minutes of roasting, until the cloves are soft and lightly golden. Allow them to cool, then squeeze the garlic from its skins.
- Once the beets are cool enough to handle, rub off their skins using your fingers or a paper towel. Refrigerate until thoroughly chilled, about 1 hour, so they're firm enough to grate without becoming mushy.
- Using the large holes of a box grater, coarsely grate the chilled beets. Transfer them to a fine-mesh strainer set over a bowl and allow them to drain for 15–20 minutes. Gently press with the back of a spoon if necessary, but don't squeeze them dry. Reserve whatever juice collects for the dressing.
- Place the feta, Greek yogurt, 2 roasted garlic cloves, olive oil, and black pepper in a food processor. Process until smooth and creamy, scraping down the sides as needed. If the mixture is too thick to spread easily, add another tablespoon or two of yogurt. Taste and add a little more roasted garlic if desired. Refrigerate until ready to assemble.
- In a small bowl, whisk together the reserved beet juice, lemon juice, lemon zest, olive oil, and black pepper. Taste and adjust the lemon juice if needed. If the beets haven't released much juice, use whatever is available; the lemon and olive oil will still make a flavorful dressing.
- Transfer the grated beets to a bowl and toss gently with the dressing, just enough to lightly coat and season them. Season to taste with salt and pepper.
- Spread the whipped feta across the bottom of a shallow serving bowl or platter, creating gentle swirls with the back of a spoon. Spoon the grated beets loosely over the feta, leaving some of the creamy white mixture visible around the edges.
- Scatter the toasted pistachios, fresh dill, and mint over the top. Serve with toasted baguette slices, crackers, or warm flatbread.
Notes
- Getting the best texture: Chill the roasted beets before grating so they hold their shape. Use the coarse side of a box grater rather than a fine grater, which can turn tender cooked beets into a purée. If the beets are particularly soft, finely chopping them is a good alternative.
- About the beet juice: The amount of juice released will vary depending on the beets and how they've been roasted. Whole beets cooked in a covered dish tend to retain more moisture, but don't be concerned if you collect less than the suggested amount. The dressing should be light and bright, not watery.
- Making the whipped feta: Block feta packed in brine generally produces a smoother whipped mixture than pre-crumbled feta. Its saltiness varies by brand, so taste before adding any additional seasoning. The roasted garlic should complement the feta without overwhelming it.
- Make-ahead preparation: The beets and whipped feta can be prepared a day ahead and stored separately in the refrigerator. Prepare the dressing and toast the pistachios in advance, too, but wait until shortly before serving to assemble the dip. This preserves the contrast between the white feta and ruby-red beets and keeps the pistachios crunchy.
- A quicker alternative: Plain vacuum-packed cooked beets can be substituted for freshly roasted beets. Drain them thoroughly before grating. You'll lose a little of the roasted flavor, but the finished dip will still be delicious.