Creamy Beet Feta Delight ✨

Ingredients:

• 2 medium beetroots
• Sea salt, to taste
• 5 oz feta cheese
• 3.5 oz Greek-style yogurt
• Juice of 1/4 lemon
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon extra virgin olive oil, plus extra for drizzling
• Small handful of roughly chopped roasted pistachios
• Small handful of fresh dill
• Freshly ground black pepper, to taste

Instructions:

Cook the Beetroots:

Halve the beetroots and place them in a pot of boiling, salted water. Cook until tender, about 20 minutes. Drain the water and let them cool until they’re easy to handle.

 

Prepare the Whipped Feta:

While the beetroots are cooling, blend the feta, Greek yogurt, and lemon juice in a food processor or blender until smooth and creamy. Set aside.

 

Make the Dressing:

In a small bowl, whisk together the apple cider vinegar, maple syrup, and 1/2 tablespoon of extra virgin olive oil. Set aside.

 

Peel and Marinate the Beetroots:

Once the beetroots have cooled slightly, peel off the skins and cut them into small cubes. Toss the beetroot cubes with the dressing and let them marinate for about 5 minutes.

 

Assemble the Dish:

Spread the whipped feta across a serving plate using the back of a spoon. Place the marinated beetroot cubes on top, leaving the excess dressing in the bowl. Sprinkle over the chopped pistachios and fresh dill.

 

Serve:

Drizzle with a little extra olive oil and finish with a pinch of sea salt and a few grinds of black pepper. Serve immediately.

 

Nutrition Information:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 180 calories per serving