Dessert

Whipped Feta with Roasted Beets and Pistachios Recipe

ByNaomi Fletcher October 18, 2025October 18, 2025

Introduction

Whipped Feta with Roasted Beets and Pistachios is a wonderfully earthy and flavorful dish that combines creamy textures with sweet and savory notes. Simple ingredients come together effortlessly to create a snack, appetizer, or light lunch that’s sure to impress. Serve it with warm, fluffy bread for a delightful experience.

The dish shows a large white round plate on a white marbled surface, with a base layer of creamy white yogurt spread thickly and unevenly across half the plate. On the right half, there are chunky pieces of roasted dark purple-red beetroot piled, some overlapping the yogurt. Both yogurt and beetroot are sprinkled generously with crushed green pistachio nuts and red chili flakes, while a splash of golden olive oil glistens on the yogurt side. Around the plate, there are scattered whole pistachio nuts and two triangular pita bread pieces placed at the bottom left. A small white bowl filled with red chili flakes and a bronze pepper grinder sit behind the plate on the white marbled surface, with a draped light brown linen cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large beet (about 450 g)
7 oz (200 g) non-dairy plain unsweetened yogurt (such as Culina or Siggi’s)
7 oz (200 g) vegan feta cheese at room temperature (such as Violife or Trader Joe’s creamy blocks)
1-2 tbsp (15-30 ml) avocado oil for roasting
Salt and white pepper to taste
Fluffy flatbread or pita for dipping

Toppings:

About 1/3 cup pistachios, lightly chopped
Crushed pink peppercorns to taste
A healthy drizzle of good olive oil
Optional: drizzle of vegan honey or maple syrup
Optional: sumac or za’atar for added flavor

Instructions

Step 1: Peel the beet and cut it into 1 to 1 1/2-inch wedges. Toss the wedges with avocado oil, salt, and white pepper. Spread them on a baking sheet and roast at 350°F (175°C) for 20 to 25 minutes, or until fork tender. Set aside to cool slightly.
Step 2: In a large bowl, combine the room temperature vegan feta cheese and non-dairy plain yogurt. Add salt and white pepper to taste. Using a hand mixer or whisk, beat the mixture until fully incorporated and fluffy.
Step 3: Spread the whipped feta mixture onto a large plate. Arrange the roasted beet wedges on one half of the plate. Sprinkle chopped pistachios and crushed pink peppercorns over the top. Drizzle with good olive oil and, if desired, a touch of vegan honey or maple syrup. Garnish with sumac or za’atar if you like. Serve immediately with warm flatbread or pita for dipping.

Tips & Variations

Swap pistachios for walnuts or almonds if you prefer a different nut flavor or texture.
Add a drizzle of vegan honey or maple syrup for a subtle sweetness that balances the earthiness of the beets.
Try sprinkling sumac or za’atar on top for an extra layer of Middle Eastern flavor.
Make sure the vegan feta is at room temperature to achieve a smoother, fluffier whipped texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the whipped feta mixture and roasted beets separate if possible to maintain texture. Reheat the beets gently in a warm oven or microwave before serving. The whipped feta is best served chilled or at room temperature.