roasted beet and feta yogurt parfait recipe | Schwartz

Ingredients

• 325 g (11 oz) beets, roasted, peeled and cooled
• 50 g (2 oz) grated cucumber
• 500 ml (17 fl ozs) plain Greek yogurt, divided
• 2 tbsp tahini
• 4 tsp fresh lemon juice, divided
• 3/4 tsp salt
• 3/4 tsp ground black pepper
• 1/2 tsp coriander ground
• 1/4 tsp cumin ground
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 100 g (4 oz) crumbled feta cheese
• 1/4 tsp chillies crushed
• 1/4 tsp dill
• 75 g (3 oz) roasted pistachios, shelled, coarsely chopped