Whipped Feta with Beetroot, Dill & Pistachios

Ingredients

• 3 small or 2 medium beetroot
• sea salt
• 140 g (5 oz) feta
• 100 g (3.5 oz) Greek-style yogurt
• juice of 1/4 lemon
• 1 tbsp red wine vinegar
• 1/2 tbsp date molasses
• 1/2 tbsp extra virgin olive oil, plus extra for drizzling
• small handful roughly chopped roasted pistachios
• small handful fresh dill
• freshly ground black pepper

Instructions

1. 1

   Halve the beetroot and cook them in a pan of boiling, salted water until tender; this should take roughly 20 minutes. Drain and set aside until they’re just cool enough to touch.

2. 2

   Meanwhile, make the whipped feta by blitzing together the feta, yogurt and lemon juice in a bullet blender or small food processor until smooth. Set aside.

3. 3

   To make the dressing for the beetroot, whisk together the vinegar, molasses and oil in a small bowl, and set aside.

4. 4

   Peel the skins of the beetroot and cut into small cubes. Toss with the marinade and leave to stand for 5 minutes whilst you chop the pistachios and the dill.

5. 5

   Swirl the whipped feta across a serving plate with the back of a spoon and pile the beetroot on top, leaving the remaining dressing behind in the bowl. Sprinkle over the pistachios and the dill, and finish with a good drizzle of oil and a few grinds of black pepper.