Roasted Baby Beets with Whipped Feta and Pistachios

Ingredients

• 1 1/2 pounds baby beets, trimmed and scrubbed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tablespoons olive oil, for whipping feta
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/3 cup shelled pistachios, toasted and roughly chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon honey
• 0 flaky sea salt, to taste

Method

1. 1

   Preheat the oven to 400°F. Line a baking sheet with foil.

2. 2

   Toss the baby beets with 1 tablespoon olive oil, salt, and pepper, then wrap tightly in the foil to form a packet.

3. 3

   Roast the beets until a knife slides in easily, about 45 to 50 minutes.

   45:00 · Roast beets
4. 4

   Open the foil packet carefully and let the beets cool until just warm, about 15 minutes.

   15:00 · Cool beets
5. 5

   Once cool enough to handle, peel the beets by rubbing off the skins with a paper towel, then halve or quarter them.

6. 6

   In a food processor, combine the feta, Greek yogurt, 2 tablespoons olive oil, lemon juice, and garlic. Blend until smooth and creamy, about 1 minute.

7. 7

   Spread the whipped feta over a serving platter, creating a shallow well in the center.

8. 8

   Arrange the roasted beets over the whipped feta, then drizzle with the remaining 1 tablespoon olive oil and the honey.

9. 9

   Scatter the toasted pistachios and fresh dill over the top, finish with flaky sea salt, and serve immediately.