Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease an 8-inch springform pan and line the bottom with parchment paper to prevent sticking.
• Set aside while you prepare the batter.

Step 2: Prepare the Beetroot

• If using raw beetroot, boil or roast it until fork-tender.
• Allow it to cool, then peel and blend it into a smooth purée using a food processor or blender.

Step 3: Blend the Mixture

• In a blender or mixing bowl, combine:
  • Beetroot purée
  • Feta cheese (crumbled)
  • Greek yogurt (or cream cheese)
  • Eggs
  • Lemon juice & zest
  • Dill
  • Black pepper & salt (if needed)
• Blend until the mixture becomes smooth and creamy with a vibrant pink hue.

Step 4: Bake the Cheesecake

• Pour the cheesecake batter into the prepared pan.
• Smooth the top with a spatula for an even surface.
• Place the pan in the preheated oven and bake for 30–35 minutes, or until:
  • The edges are set but the center is slightly jiggly.
  • The top has a light golden hue without overbrowning.

Step 5: Cool Gradually

• Turn off the oven and let the cheesecake cool inside with the door slightly open.
• This gradual cooling process helps prevent cracks.

Step 6: Chill the Cheesecake

• Once at room temperature, cover the cheesecake and refrigerate for at least 2–3 hours (or overnight for the best texture).
• Chilling allows the flavors to meld and the cheesecake to firm up properly.

Step 7: Prepare the Pistachio Dust

• Using a mortar and pestle or a food processor, grind roasted pistachios into a fine crumb-like texture.

Step 8: Garnish & Serve

• Carefully remove the cheesecake from the pan.
• Sprinkle generously with pistachio dust.
• Garnish with:
  • Extra fresh dill
  • Lemon zest
  • A light drizzle of olive oil
• Serve chilled or at room temperature for the best flavor.