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Roasted Beetroot with Whipped Feta, Hot Honey & Pistachio Crunch

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A vibrant and flavourful vegetarian side dish or starter featuring sweet roasted beetroots, creamy whipped feta, spicy hot honey, and a crunchy pistachio topping.

Ingredients

Scale
  • For the Roasted Beetroot:
  • 4 medium beetroots (mix of red and golden), scrubbed and trimmed
  • 2 tbsp extra virgin olive oil
  • 2 sprigs fresh thyme
  • 1/2 tsp sea salt
  • For the Whipped Feta:
  • 200g feta cheese, crumbled
  • 100g Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Freshly ground black pepper
  • For the Hot Honey:
  • 3 tbsp runny honey
  • 1/2 tsp chilli flakes (or to taste)
  • For the Pistachio Crunch:
  • 30g shelled pistachios, roughly chopped
  • 1 tsp extra virgin olive oil
  • Pinch of sea salt
  • To Serve:
  • Fresh dill or mint leaves

Instructions

  1. Preheat the oven to 200°C (180°C fan).
  2. Place the scrubbed beetroots on a large piece of foil. Drizzle with the olive oil, add the thyme sprigs, and sprinkle with salt. Wrap the foil tightly to create a parcel.
  3. Roast the beetroot parcel on a baking tray for 45-60 minutes, or until the beetroots are tender when pierced with a knife. The time will depend on their size. Let them cool slightly, then peel and slice or quarter.
  4. While the beetroots roast, make the whipped feta. In a food processor, combine the crumbled feta, Greek yoghurt, lemon juice, and olive oil. Blend until completely smooth and creamy. Season with black pepper to taste. Transfer to a serving bowl and refrigerate until needed.
  5. For the hot honey, gently warm the honey in a small saucepan or microwave until runny. Stir in the chilli flakes and set aside to infuse.
  6. For the pistachio crunch, heat the olive oil in a small frying pan over medium heat. Add the chopped pistachios and a pinch of salt. Toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat.
  7. To assemble, spread the whipped feta on a serving platter. Arrange the warm roasted beetroot pieces on top. Drizzle generously with the hot honey. Sprinkle over the toasted pistachio crunch and garnish with fresh herbs. Serve immediately.

Notes

You can roast the beetroots ahead of time. Store them peeled and sliced in the fridge. The whipped feta can also be made a day in advance. For a vegan version, use a plant-based feta alternative and maple syrup instead of honey.

Nutrition

Find it online: https://cheerychop.com/roasted-beetroot-whipped-feta-hot-honey/