Roasted Beets with Whipped Feta Mousse & Pistachios

Roasted Beets with Whipped Feta Mousse & Pistachios

Serves 4–6 as an appetizer or side

Ingredients

For the beets

• 1 lb / 450 g prepared roasted beets, cut into wedges or bite-size pieces
• 1 tbsp Asteri Extra Virgin Olive Oil
• 1 tsp fresh lemon juice
• ½ tsp honey
• Freshly ground black pepper
• Small pinch of sea salt, if needed

For the Whipped Feta Mousse

• 6 oz / 170 g good-quality feta, preferably Greek
• ½ cup / 120 g full-fat Greek yogurt
• 1½ tbsp Asteri Extra Virgin Olive Oil
• 1 small garlic clove, finely grated
• 1 tsp Asteri Greek Salad Blend
• ½ tsp dried oregano
• Zest of ½ lemon
• 1–2 tsp fresh lemon juice
• Freshly ground black pepper

To finish

• ⅓ cup roasted pistachios, roughly chopped
• Fresh dill or mint leaves
• Asteri Extra Virgin Olive Oil
• A little additional lemon zest
• Optional drizzle of honey

Make the Feta Mousse

Add the feta, Greek yogurt, EVOO, garlic, Greek Salad Blend, oregano, lemon zest, lemon juice, and a few grinds of black pepper to a food processor.

Blend until very smooth, creamy, and slightly airy, scraping down the sides as necessary. If it's thicker than you'd like, add another teaspoon of olive oil rather than more yogurt.

Taste before adding any salt—the feta and Greek Salad Blend may already provide plenty.

Refrigerate for about 20–30 minutes before serving. This gives the flavors time to come together and helps the mousse firm slightly.

Dress the Beets

Gently toss the prepared roasted beets with olive oil, lemon juice, honey, and black pepper. Taste and add a small pinch of salt only if needed.

The touch of honey shouldn't make the beets sweet—it simply rounds out their earthy flavor.

Assemble

Spoon the feta mousse onto a serving plate and use the back of a spoon to spread it into a generous swoosh.

Arrange the roasted beets over the mousse, leaving some of that beautiful white feta visible.

Scatter generously with chopped roasted pistachios, fresh dill or mint, and a little lemon zest.

Finish with a drizzle of Asteri EVOO and, if you like, the lightest drizzle of honey.

Asteri Kitchen Tip

For the prettiest presentation, use a combination of red and golden beets if available. And don't toss the red beets directly into the feta mousse unless you're intentionally going for Barbie-pink feta.

Flavor-wise: earthy + tangy + salty + creamy + crunchy. This one has everything.