So Here’s Why I’m Obsessed with This Yogurt Cheese & Beet Thing
I have to admit, the first time I tried to make yogurt cheese, I totally underestimated how much patience it takes. (I was convinced it’d just magically become cheese in an hour, but no, it’s a bit more of a slow dance.) Anyway, I stumbled across this combo of roasted beets, feta, and yogurt cheese one Sunday when I was trying to use up what was left in the fridge before the next big shop. My partner made a face at the beet juice on my hands—seriously, it stains everything—and now it’s become a sort of ritual for us. I once tried to make it in a rush and ended up with yogurt everywhere so, y’know, don’t rush the straining step. Oh, and a quick digression: if you ever spill beet juice on the cat, it comes off...eventually. Probably best not to ask how I know that.
Why You’ll Love This (or At Least, Why I Keep Making It)
I make this when friends are coming over and I want something that looks all fancy but actually isn’t a big faff. My family goes crazy for it because the colors are wild and the combo is a bit unexpected (plus, anything with feta goes fast in my house). Actually, I tend to think the leftovers taste even better the next day—if we have any. And honestly, the tanginess of the yogurt cheese with those sweet, earthy beets? It's the sort of thing that makes you want to lick the plate (which, ahem, I have done, but only when no one's looking).
What You’ll Need (and What I Use When I’m in a Hurry)
- Greek yogurt - Full-fat is best, but I’ve used the low-fat when I’m pretending to be virtuous. My grandma swore by Fage, but honestly the store brand is fine.
- Beets - 2 medium ones; golden beets work too, or even those pre-cooked vacuum packs if you’re in a real rush (I’ve definitely done that).
- Feta cheese - A hefty handful, crumbled. I’ve subbed in goat cheese on occasion and it was… fine. Not my fave, but workable.
- Olive oil - A good glug. I use whatever's on hand—nothing fancy.
- Lemon juice - Half a lemon usually does it. Sometimes I use a splash of vinegar when I'm out of lemons (which is more often than not).
- Fresh herbs - Dill or mint; both are great. Parsley if that's all you've got. Don’t stress it.
- Salt & pepper - Just to taste. I always oversalt, so maybe go easy if you’re more sensible than me.
- Optional extras - Toasted walnuts, a drizzle of honey, or even some za'atar if you're feeling fancy.
How I Actually Make It (With a Few Sidetracks)
- Start with the yogurt cheese: Line a colander with cheesecloth (or a clean tea towel, honestly, it works) and dump in the yogurt. Sprinkle with a pinch of salt. Gather up the edges, tie it up, and hang it over a bowl in the fridge for at least 6 hours or overnight. The longer you leave it, the firmer it gets. This is when I usually forget about it and only remember at 10pm—so set a timer if you’re forgetful like me.
- Roast the beets: Give them a good scrub, wrap in foil, and roast at 200°C (about 400°F) for 40-60 minutes, until they’re easy to poke with a fork. Or, if you’re tight on time, steam them or go with those vacuum-packed ones (nobody will know—promise). Let them cool, then slip off the skins. This is where I inevitably dye my hands pink. Chop into chunky wedges.
- Assemble: Plop the yogurt cheese onto a plate (you can shape it into a ball, but I usually just go for a rustic dollop). Scatter the beet wedges around. Then tumble over the crumbled feta and herbs. Drizzle generously with olive oil and a good squeeze of lemon juice. Add salt and pepper. Sometimes I sneak a taste at this point and then, uh, have to redo the plate because I got carried away.
- Optional jazz: Toasted walnuts are excellent here. Or a little drizzle of honey if the beets are more earthy than sweet. Play around.
Notes from My Many Attempts
- Yogurt cheese gets firmer the longer you strain it, but don’t stress too much about timing. Softer works just as well in a pinch.
- Once I left the beets in the oven too long and they came out like rocks—so set a timer (learn from my mistakes).
- If you don’t have cheesecloth, a clean old pillowcase is weirdly effective. Just... maybe not your favourite one.
Variations I’ve Tried (and a Flop or Two)
- Roasted carrots instead of beets – not bad, but lacks that deep earthy magic.
- Herbed yogurt cheese – mixing in fresh dill and chives before straining gives it a little extra zing.
- Once I tried blue cheese instead of feta. Don’t. It totally overpowered everything. Lesson learned.
- Chopped pistachios on top add a nice crunch if walnuts aren’t your thing.
What You Actually Need (But I’ve Been Known to Improvise)
- Colander and cheesecloth (or tea towel, or even coffee filters in a jam)
- Oven (for roasting beets)—or just use a microwave to steam 'em if you’re desperate
- Mixing bowl, for obvious reasons
- Sharp knife for beet antics
Honestly, if you don’t have a colander, you can just dangle the yogurt bundle from a wooden spoon set over a deep pot. That’s the “MacGyver” way, anyway.
Keeping It Fresh (But Ours Never Lasts Long)
You can store the yogurt cheese and roasted beets separately in airtight containers in the fridge for 2-3 days. But in my house, it never makes it past the first day—someone always sneaks a midnight snack. If you do somehow have leftovers, the flavors get even better (but the beets will stain pretty much everything, so keep 'em apart if you care about presentation).
How I Like to Serve It (and a Family Quirk)
I usually put it out as a starter with warm pita or crusty bread, but my cousin insists on shoving it in a wrap with some rocket for lunch. It’s also great as a summery side with grilled fish—like this recipe from BBC Good Food—or even spooned over grain bowls. For a party, I go a bit extra and add a drizzle of za'atar oil (here’s how).
Some Pro Tips I Learned (the Hard Way)
- Don’t try to speed up the yogurt straining by squeezing—once I did that, and the cheese was all lumpy and sad.
- If you forget to salt the yogurt before straining, you can mix it in after, but it never blends quite as evenly (ask me how I know).
- Let the beets cool completely before peeling, or you’ll burn your fingers—trust me.
People Have Asked Me… (so here’s what I tell them)
- Can I use non-dairy yogurt? Sure! Actually, coconut yogurt works. The texture can be a bit softer, though.
- Do I have to roast the beets? Nope, boiling or steaming is fine. But roasting really pumps up the flavor, in my opinion.
- Is it OK to make the yogurt cheese ahead? Absolutely—just keep it wrapped and it’ll last a couple of days (but it firms up a bit more, so keep that in mind).
- Do I need to peel the beets first? Nah, I find it easier after roasting. The skins slide right off—most of the time, anyway.
- Any tricks for less mess? Well, wear gloves if you’re fussy about pink hands, or just accept your fate like I do!
So there you have it: Yogurt Cheese with Roasted Beets & Feta, my go-to when I want to feel a bit posh with minimal fuss. And hey, if something goes sideways, just call it "rustic" and everyone will be none the wiser. For more yogurt cheese ideas, I get lots of inspo from The Mediterranean Dish (their labneh tips are gold).
Ingredients
- 2 cups plain Greek yogurt
- 3 medium beets, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Instructions
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1Line a fine mesh strainer with cheesecloth and place over a bowl. Add Greek yogurt, cover, and refrigerate for at least 4 hours or overnight to drain and form yogurt cheese.
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2Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 40-45 minutes, stirring halfway, until tender and caramelized. Let cool.
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3In a small bowl, mix the strained yogurt cheese with lemon juice and minced garlic until smooth.
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4Spread the yogurt cheese on a serving plate. Top with roasted beets, crumbled feta, and chopped dill.
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5Drizzle with a little extra olive oil if desired. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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