Chill out with layer upon layer of refreshing flavour in this savory parfait. Every spoonful of beets whipped with Greek yogurt and fluffy, lemony feta mixture is full of feel-good flavour to help you “beet the heat.”
Place beets in blender container, cover and purée until smooth then set aside. Press grated cucumber between sheets of paper towels. Squeeze out as much liquid as possible, repeating until mostly dry.
Mix beet purée, half of the Greek yogurt, cucumber, tahini, 1 tsp of the lemon juice, salt, ½ tsp of the Black Pepper, Coriander and Cumin in a large bowl with a wire whisk until well blended. Cover and refrigerate at least 30 minutes to allow flavours to blend.
Meanwhile, place remaining Greek yogurt, 3 tsp lemon juice, ¼ tsp Black Pepper, lemon zest, olive oil, feta, Crushed Chillies and Dill in food processor. Cover and process until smooth, scraping down sides as needed. Transfer to bowl, cover and refrigerate at least 30 minutes to allow flavours to blend.
To assemble parfaits, spoon 2 tbs of the feta mixture into bottom of 6 (225ml (8 fl oz)) parfait glasses. Sprinkle with 1 tbs of pistachios and layer with some of the beet mixture. Top with another layer of feta mixture and garnish with remaining pistachios. Serve chilled.
Test Kitchen Tips:
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, pre-heat oven to 220°C, 425°F, Gas 6. 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.