Whipped Feta with Golden Beets & Pistachios is Sunshine on a Platter

This is one of those recipes you can leisurely start the morning of a gathering. Golden beets get drizzled with olive oil and wrapped in foil before roasting in the oven for an hour. By the time the back door opens and someone sets a bottle of rosé on the counter, the heavy lifting is already done.

That’s how we think about summer entertaining around here. Dishes that don’t demand your attention but hang out on the counter or in the fridge while you’re enjoying the sunshine. Everything comes together so easily it almost feels like you planned it that way (which you did, but barely.)

Once the golden beets are roasted until tender, they marinate in champagne vinegar and olive oil—their color somewhere between sun and honey. A block of feta gets whipped smooth with Greek yogurt until it’s fluffy, then spread onto a wide serving platter. Beets get piled on top, then a drizzle of honey, a glug of good olive oil, a scatter of pistachios, a pinch of sesame seeds.

Serve it with whatever looks good for dipping. Sliced radishes and fennel, crispy spears of Little Gem, and always warm pita. It lands somewhere between mezze and composed appetizer—and it’s the kind of thing people reach for as the conversation gets going.

The best thing about this dish is that it’s even better when it has time to marinate—you can even make the beets the day before. The whipped feta takes five minutes in a food processor, and assembly is ten minutes, max. Which means you can spend the afternoon at the beach, come home sandy, and basically be ready to linger at the table. 

A wide, shallow bowl works well for serving this—something with enough surface area to let every ingredient take center stage.

Creamy whipped feta meets sweet roasted golden beets, finished with honey, crunchy pistachios, and sesame seeds. Effortless to make ahead, and just right for a long summer lunch.

• 1 standard block feta (packed in water), drained

• 2 tablespoons plain Greek yogurt

• 1 tablespoon olive oil

• 2–3 medium golden beets, trimmed
• 2 tablespoons olive oil, plus more for serving
• 1–2 tablespoons champagne or sherry vinegar
• Kosher salt, to taste

• 1–2 tablespoons honey

• ¼ cup pistachios, roughly chopped

• 1–2 teaspoons sesame seeds

• Sliced radishes

• Sliced fennel

• Warm pita bread

1. Roast the beets. Preheat oven to 400°F. Wrap the beets loosely in foil with a drizzle of olive oil and a pinch of salt. Roast for about an hour, until tender when pierced with a knife. Let cool, then peel and slice into wedges.

2. Marinate the beets. Transfer the sliced beets to a bowl and toss with champagne or sherry vinegar, olive oil, and a pinch of salt. Let marinate for at least 30 minutes, or up to overnight in the fridge.

3. Make the whipped feta. In a food processor, blend the feta with the yogurt and olive oil until smooth and creamy.

4. Assemble. Spread the whipped feta onto a serving plate or wide shallow bowl. Top with the marinated beets.

5. Finish. Drizzle with honey and olive oil, then sprinkle with pistachios and sesame seeds.

6. Serve. Arrange sliced radishes and fennel alongside. Bring warm pita and let people help themselves.

Make it ahead: The beets can be roasted and marinated a day ahead—this actually deepens their flavor. Store in the fridge and bring to room temperature before assembling. The whipped feta keeps for 2–3 days, covered.

On the plate: A wide, shallow serving plate shows this dish at its best. Something with surface area—our CLAY platter is exactly the right canvas.