Feta & Braised Beets Recipe

Blend

Place crumbled feta, softened cream cheese, Greek yogurt, lemon juice, lemon zest, minced garlic, and 2 tablespoons extra-virgin olive oil into a food processor or high-speed blender.

Process until smooth and creamy, stopping to scrape down the sides. If mixture is too thick, add up to 1 tablespoon water, 1 teaspoon at a time, until it reaches a spreadable but still thick consistency.

Season with 1 teaspoon freshly ground black pepper. Taste and adjust lemon juice or salt if desired (feta is already salty; add salt sparingly). Transfer to a serving bowl and refrigerate while preparing beets so it firms slightly.

Prepare beets

Trim beet greens and roots, scrub skins under running water. If beets are large, cut into 1/2-inch wedges; if small, halve or quarter so pieces are uniform and will cook evenly.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium wide skillet over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until translucent but not browned.

Braise

Add the prepared beets to the skillet and toss with the shallot for about 1 minute. Pour in 1 cup white wine (or vegetable broth) and 1 cup fresh orange juice, then stir in 1 tablespoon lemon juice and 1 teaspoon honey. Add the bay leaf and thyme, then season with 1 teaspoon salt and 1 teaspoon black pepper.

Bring to a simmer, then reduce heat to low, cover, and braise gently for 25–30 minutes until beets are tender when pierced with a fork. Check once halfway and stir gently; add a splash of water if the liquid reduces too quickly.

Reduce & finish

When beets are tender, remove the bay leaf and increase heat to medium-high to reduce the braising liquid for 3–5 minutes until it becomes glossy and coats the beets. Taste and adjust seasoning and acidity (add a bit more lemon or honey as needed). Remove from heat and let cool slightly.

Toast baguette

Preheat oven to 400°F (200°C). Brush baguette slices lightly with 1 tablespoon olive oil and arrange on a baking sheet. Toast in the oven for 6–8 minutes until edges are golden and crisp. Alternatively, grill slices in a skillet until charred spots appear. Sprinkle toasted slices with a pinch of flaky sea salt.

Assemble

Spoon a generous dollop (about 2–3 tablespoons) of whipped feta onto a serving plate or individual crostini. Arrange citrus-braised beets on top or beside the whipped feta. Scatter thinly sliced scallions and roughly crushed pistachios over the beets and feta. Add small sprigs of dill or microgreens if using.

Finish with a light drizzle of extra-virgin olive oil and an extra pinch of flaky sea salt over the assembled plate. Serve immediately with toasted baguette slices.