Ingredients:

  • 1 lb (450g) Medium Beets, scrubbed clean and trimmed
  • 1 tbsp Olive Oil (for beets)
  • Coarse Sea Salt, to taste
  • Black Pepper, to taste
  • 7 oz (200g) Feta Cheese (block style, drained)
  • 2 oz (55g) Full-Fat Cream Cheese, softened
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Freshly Squeezed Lemon Juice
  • 1-2 tbsp Water (or reserved beet juice)
  • 1/4 cup (30g) Pistachios, roughly chopped
  • 1 tbsp Honey
  • 1 tsp Fresh Thyme Leaves or Dill, finely chopped
  • Pinch of Flaky Sea Salt (Maldon)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with 1 tbsp olive oil, salt, and pepper. Wrap tightly in foil and roast until easily pierced with a fork (approx. 50–60 minutes).
  2. Allow beets to cool slightly. Rub the skins off (they should slip off easily). Dice the roasted beets into rough cubes. Reserve about 1/3 of the diced beets for garnish; set the remainder aside for mixing.
  3. Briefly toast the chopped pistachios in a dry pan over medium heat for 2–3 minutes until fragrant. Set aside.
  4. In the bowl of a food processor, combine the feta, cream cheese, 3 tbsp olive oil, and lemon juice. Process until completely smooth, scraping down the sides as needed (3–5 minutes).
  5. While the processor runs, slowly stream in 1–2 tablespoons of water until the mixture is light, fluffy, and spreadable.
  6. Add the main batch of diced beets (the 2/3 reserved for mixing) into the food processor. Pulse gently 3–4 times until the beets are incorporated but the mixture still has a lovely, streaky pink colour.
  7. Spoon the whipped feta mixture onto a shallow serving plate or bowl. Use the back of the spoon to create an attractive swirl.
  8. Artfully arrange the reserved diced beets on top of the swirl. Sprinkle generously with the toasted pistachios, fresh herbs, and finish with a drizzle of honey and a final sprinkle of flaky sea salt. Serve immediately with crusty bread.