Marinated beets over whipped feta with pistachios and honey
We first had a dish like this at La Rana Bistro in Decorah — beets over whipped blue cheese — and it was one of those dishes we couldn't stop thinking about.
You’ll have to go to La Rana for the real deal, but here’s a recipe with similar vibes that we love. Creamy whipped feta on a platter, topped with tangy marinated beets, crunchy pistachios, a drizzle of honey, fresh dill, and a little heat from red pepper flakes. It looks impressive. It tastes amazing too.
The best part: if you've got a batch of marinated beets in the fridge, this comes together in about 10 minutes. Start there if you haven't already — here's our marinated beets recipe.
When are beets in season?
We harvest beets from June through the end of the season.
This dish is especially good in late summer and early fall when beets are at their sweetest. It also makes a great addition to a holiday table if you've got some in storage.
Storing your beets
Beet roots keep really well. Store them unwashed in your crisper drawer. Just remove the greens first if they're still attached, since they pull moisture from the root. They'll last two to three weeks that way.
Once cooked and marinated, keep them in a jar or airtight container in the fridge for up to a week. For more tips, grab our free Veggie Storage Guide.
A few notes before you start
On the marinated beets You'll need marinated beets to make this work. We like to prep a batch at the start of the week. They're great in this dish, tossed into salads, blended into hummus, or just eaten straight. I can’t tell you how much more likely we are to eat beets when we have this snackable version in the fridge! Here's the marinated beets recipe.
On the feta Use block feta, not pre-crumbled. It has more moisture and whips into a much smoother consistency. Drain it well before it goes into the food processor.
On serving This dish is best assembled right before you serve it. The whipped feta can be made a day ahead and stored covered in the fridge. Just assemble at the last minute.
Whip the feta mixture for several minutes, taking breaks to scrape down the sides of your food processor.
Part of what makes this dish so gratifying to make is taking time to use your creativity in plating it up. Have fun adding the layers of ingredients in any way you like!
Marinated beets over whipped feta with pistachios and honey
Adapted from Eating Well
Ingredients:
Whipped feta
7–8 oz block feta cheese, drained and crumbled
4 oz cream cheese, softened
¼ cup plain Greek yogurt
1 Tbsp + 1 tsp extra-virgin olive oil
1 clove garlic, grated
Toppings
8–10 oz marinated beets, cut into bite-sized pieces (see our marinated beets recipe)
¼ cup salted dry-roasted pistachios, lightly chopped
1 Tbsp honey
2 Tbsp fresh dill, chopped
½ tsp red pepper flakes (optional)
Directions:
Add the feta, cream cheese, Greek yogurt, olive oil, and garlic to a food processor. Process until smooth and creamy, 2 to 4 minutes, stopping to scrape down the sides as needed.
Spread the whipped feta across a 10–12 inch serving platter or wide, shallow bowl.
Arrange the beets over the whipped feta.
Sprinkle with pistachios and drizzle with honey. Top with dill and red pepper flakes, if using. Serve immediately.
Love this recipe? Try our honey-roasted carrots over tahini yogurt sauce — same idea, different vegetable, even harder to stop eating.
