Equipment
Ingredients
Roasted Beets
- 300 g red beets, scrubbed and trimmed
- 300 g golden beets, scrubbed and trimmed
- 30 ml olive oil
- 5 g sea salt
Whipped Feta
- 200 g greek feta cheese, crumbled
- 100 g greek yogurt, full-fat
- 30 ml olive oil
- 10 ml lemon juice
- black pepper
Assembly & Garnish
- 30 g shelled pistachios, raw or roasted
- 20 g honey
- 5 g fresh mint leaves
- flaky sea salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Place red beets and golden beets on separate sheets of aluminum foil to prevent color transfer. Drizzle each packet with half the olive oil (15ml) and season with salt. Fold the foil tightly to create sealed packets.
Place foil packets on a baking sheet and roast for 45 to 60 minutes, or until a knife slides easily into the center of the largest beet.
While beets roast, place pistachios in a dry small frying pan over medium heat. Toast, shaking frequently, until fragrant and lightly browned. Remove from heat immediately to cool.
Combine crumbled feta, Greek yogurt, olive oil (30ml), and lemon juice in a food processor. Process until the mixture is very smooth and airy, scraping down the sides as needed.
Once beets are tender, remove from the oven and carefully open the foil. Let them cool until safe to handle, then rub the skins off with a paper towel. Cut into wedges or bite-sized chunks.
Spread a generous swoosh of whipped feta onto serving plates. Arrange the warm or room-temperature beet wedges on top.
Garnish with toasted pistachios, fresh mint, and a drizzle of honey. Finish with a pinch of flaky sea salt.
Chef's Notes
- Roasting beets in foil concentrates their natural sugars and makes them significantly easier to peel than boiling.
- For the smoothest texture, ensure the feta is at room temperature before whipping; cold fat resists aeration.
- This dish pairs exceptionally well with rich proteins like roast lamb or grilled steak, as the acidity cuts through the fat.
- Leftover whipped feta makes an excellent spread for toast or sandwiches.
Storage
Refrigerator: 3 days — Store beets and whipped feta in separate airtight containers to prevent color bleeding.
