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Beetroot Feta Cheesecake with Dill and Pistachio Dust

A vibrant, savory cheesecake made with beetroot, feta, dill, and topped with pistachio dust. Creamy, herby, and full of flavor.

  • Total Time: 3 hours 55 minutes (includes chilling)
  • Yield: 8 servings

Ingredients

Cooked beetroot, feta cheese, Greek yogurt, eggs, lemon juice & zest, fresh dill, black pepper, salt, roasted pistachios

Instructions

Blend beetroot, cheese, yogurt, eggs, dill, lemon juice/zest, and seasoning. Pour into pan and bake. Cool and chill. Dust with pistachios and garnish.

Notes

Can be made ahead and served chilled. Try mini versions for appetizers. Substitute vegan cheese/yogurt and use seeds for nut-free option.

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer, Brunch, Savory Cheesecake
  • Method: Baking
  • Cuisine: Mediterranean, Modern Fusion
  • Diet: Vegetarian