Beetroot Napoleon with Spicy Mashed Feta & Aegina Pistachios

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Beets and Feta are natural partners in the kitchen. I love the easy elegance and ensuing “wows” this dish inevitably inspires, using some of the most accessible ingredients available. You can buy delicious, crunchy, healthy Aegina pistachios here.

Course meze

Cuisine Mediterranean

Keyword beetroot, beetroot recipe, Diane Kochilas, Diane Kochilas Greek recipes, feta, feta cheese

SERVES 4

Ingredients

2/3 cup roasted unsalted pistachios, preferably from Aegina
2/3 cup chopped fresh mint
Grated zest of 1 orange
1 1/2 cups crumbled feta
Freshly ground black pepper to taste
1/3 cup extra virgin Greek olive oil
4 roasted or boiled beets

Dressing:

1/2 cup extra virgin Greek olive oil
2 tablespoons balsamic syrup
1 teaspoon Dijon mustard
Salt to taste
Orange slices fresh mint sprigs and pink peppercorns for garnish

Instructions

Coarsely grind the pistachios in a food processor, pulsing on and off. Add the mint, orange zest, crumbled feta, olive oil and pepper, and pulse to combine into a thick paste. Set aside.
Prepare the dressing: Whisk together the olive oil, balsamic syrup and mustard.
Peel the beets and cut them into rounds about 1/8-inch/3.2 mm. Place a half teaspoon of the feta mixture in the center of a serving plate. Place a beet round on top. Add a teaspoon of the feta mixture and top with a beet round. Continue until all the slices of the first beet are used up. The stack should end with a beet round. Drizzle with a little dressing, sprinkle with pink peppercorns, garnish with mint and serve. Repeat with remaining beets and feta mixture.