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Roasted Beets with Whipped Feta and Pistachio Dukkah

3-4 servings
Roasted Beets with Whipped Feta and Pistachio Dukkah

Roasted Beets with Whipped Feta and Pistachio Dukkah. Photo: Bruce Murray, Visionfire Studios

Roxanna Boers

Recipe courtesy of Chef Andrew Farrell


  • 6-8 roasted beets
  • Dill, any variety (optional but lovely)

Whipped Feta

  • 150 g feta cheese
  • 50 ml olive oil
  • 1 tbsp. milk

Pistachio Dukkah

  • 1/2 cup pistachios
  • 1/2 cup unsweetened coconut
  • 1/2 cup sesame seeds
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp. salt


  1. In food processor, add feta cheese and milk. Pulse mixture to loosen.
  2. Turn on processor and stream in olive oil until feta is smooth in consistency. 
  3. Slice cooled roasted beets into interesting shapes. 
  4. Make the dukkah: Heat a dry non-stick skillet over medium heat, and toast ingredients in batches. Start with pistachios, being careful not to burn them. Repeat with coconut and sesame seeds. Keep things moving as you toast them! When toasted, add to food processor along with cumin, coriander and salt, and pulse until a coarse texture is formed. 
  5. Assemble dish: Spread whipped feta around plate, forming a base for everything else. Then scatter the beets across the feta and dust with the pistachio dukkah. Garnish with fresh dill sprigs and serve. 

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