Roasted Beet & Feta Yogurt Parfait

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Beets, roasted, peeled and cooled 2 cups
Grated cucumber 1/2 cup
Plain Greek yogurt, divided 2 cups
Tahini 2 tbsp
Fresh lemon juice, divided 4 tsp
Club House Pepper, Black Ground 3/4 tsp
Club House Coriander Seed, Ground 11/2 tsp
Club House Cumin, Ground 1/4 tsp
Lemon zest 1 tsp
Extra-virgin olive oil 3 tbsp
Crumbled feta cheese 1/2 cup
Club House Red Pepper, Crushed 1.6 kg 1/4 tsp
Salt 3/4 tsp
Club House Dill Weed 1/4 tsp
Roasted pistachios, shelled, coarsely chopped 3/4 cup

chef's tip

  • Parfaits can be assembled and refrigerated up to 2 hours before serving. If assembled for longer than 2 hours, the beet layer will bleed into the feta layers.
  • To roast beets, preheat oven to 425°F (220°C). Wrap trimmed and cleaned beets in foil. Place in shallow baking pan. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then coarsely chop beets, if desired.


Place beets in blender container; cover. Puree until smooth; set aside. Press grated cucumber between sheets of paper towels; squeeze out as much liquid as possible, repeating until mostly dry.

Mix beet puree, 1 cup (250 ml) of the Greek yogurt, cucumber, tahini, 1 teaspoon of the lemon juice, salt, 1/2 teaspoon (2 ml) of the black pepper, coriander and cumin in large bowl with wire whisk until well blended. Cover. Refrigerate at least 30 minutes to allow flavours to blend.

Meanwhile, place remaining 1 cup (250 ml) Greek yogurt, 3 teaspoons (15 ml) lemon juice, 1/4 teaspoon (1 ml) black pepper, lemon zest, olive oil, feta, crushed red pepper and dill weed in food processor; cover. Process until smooth, scraping down sides as needed. Transfer to bowl; cover. Refrigerate at least 30 minutes to allow flavours to blend.

To assemble parfaits, spoon 2 tablespoons (30 ml) of the feta mixture into bottom of 6 (8-ounce/250 ml) parfait glasses. Sprinkle with 1 tablespoon (15 ml) of pistachios and layer with 1/2 cup (250 ml) of the beet mixture. Top with another layer of feta mixture and garnish with remaining pistachios. Serve chilled.

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