|Beets, roasted, peeled and cooled||2 cups|
|Grated cucumber||1/2 cup|
|Plain Greek yogurt, divided||2 cups|
|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|
|Club House Dill Weed||1/4 tsp|
|Roasted pistachios, shelled, coarsely chopped||3/4 cup|
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.