Creamy feta with beet salad

Creamy feta with beet salad is a Mediterranean-inspired dish that’s perfect as an appetizer to share or a refined starter. A smooth, tangy feta dip is topped with a vibrant beet salad infused with Middle Eastern spices like cumin, sumac, and chili flakes. The combination of sweet, salty, and spiced elements makes this recipe both comforting and refreshing.

Why You’ll Love This Recipe

• Flavor-packed: A perfect balance of creaminess, earthiness, and spice.

• Easy to prepare: Simple steps with accessible ingredients.

• Great for entertaining: Ideal for dinner parties or casual get-togethers.

• Rich texture: Silky feta base, tender beets, and crunchy toppings.

• Nutritious and colorful: Full of fiber, antioxidants, and healthy fats.

• Customizable: Adapt the spices to your preferences.

• Naturally gluten-free: Great for guests with dietary restrictions.

• Make-ahead friendly: Prepare elements in advance and assemble before serving.

• Visually striking: A beautiful dish that elevates any table.

• Authentic flavors: Brings a taste of the Middle East into your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the creamy feta

• feta cheese

• sheep’s milk or Greek yogurt

• olive oil

• honey

• dried oregano

• cracked black pepper

• salt

For the beet salad

• raw beets

• spring onion

• flat-leaf parsley

• olive oil

• pomegranate molasses

• ground cumin

• sumac

• chili flakes

• salt and pepper

For serving (optional)

• crushed pistachios

• za’atar

• Lebanese flatbread

Directions

1. Preheat your oven to 180°C (356°F). Wash the raw beets thoroughly to remove any dirt, then wrap them whole in aluminum foil.

2. Roast the beets in the oven for 1 to 1.5 hours, depending on size, until a knife easily pierces through. Allow them to cool, then peel.

3. Meanwhile, crumble the feta into a food processor. Add the yogurt, olive oil, and honey, and blend until smooth or slightly coarse, depending on your preference. Season with oregano, cracked pepper, and salt if needed.

4. Dice the cooked beets into small cubes. Chop the parsley and roughly chop the spring onion. Combine in a bowl with olive oil, pomegranate molasses, cumin, sumac, and chili flakes. Season with salt and pepper.

5. Spread the creamy feta on a serving dish. Top with the beet salad. Optionally, sprinkle with crushed pistachios and za’atar. Serve with Lebanese bread.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes

Variations

• Quick version: Use pre-cooked beets to save time.

• Dairy-free: Swap feta and yogurt for vegan alternatives.

• Citrus twist: Add lemon or orange zest for brightness.

• Extra crunch: Add fresh pomegranate seeds or toasted nuts.

• Different spices: Try coriander, smoked paprika, or cinnamon.

• Add protein: Toss in chickpeas or lentils for a heartier version.

• Different base: Serve on toast, crostini, or blinis.

• Thicker dip: Use labneh instead of yogurt for a creamier base.

• Fresh herbs: Swap parsley for mint or cilantro for a twist.

• Nut-free: Omit the pistachios or use toasted seeds instead.

Storage/Reheating

• Refrigeration: Store the beet salad and feta cream separately in airtight containers for up to 3 days.

• Make ahead: Prepare both components in advance but assemble just before serving.

• Reheating: This dish is best served cold or at room temperature. Do not reheat.

• Freezing: Not recommended, as the texture of dairy and beets changes after freezing.

FAQs

Can I use vacuum-packed cooked beets?

Yes, they’re a great time-saver and work well in this recipe.

Can I prepare this dish the day before?

Absolutely. Store components separately and assemble just before serving for best results.

What kind of feta works best?

Choose a quality sheep’s milk feta—firm but creamy in texture.

What can I use instead of pomegranate molasses?

Try a balsamic glaze or a reduction of balsamic vinegar.

Is this recipe vegetarian?

Yes, all ingredients are plant-based and vegetarian-friendly.

Can I use regular yogurt?

Yes, but thicker Greek or sheep’s milk yogurt provides a creamier result.

Should this dish be served warm?

No, it’s meant to be enjoyed chilled or at room temperature.

How else can I serve it?

Try it as a dip with pita chips, on toast, or layered in individual cups for parties.

Where can I find sumac and pomegranate molasses?

Available at Middle Eastern grocery stores or international sections of supermarkets.

Are pistachios necessary?

No, they’re optional, but they add a delightful crunch. You can substitute with walnuts or skip entirely.

Conclusion

Creamy feta with beet salad is a stunning, flavorful dish that combines the richness of whipped cheese with the bold character of spiced beets. It’s easy to prepare, endlessly adaptable, and perfect for sharing. Whether you’re hosting guests or elevating your everyday meals, this dish offers an elegant, satisfying experience with every bite.