Preheat the oven to 450 degrees. Chop your beets into small pieces and toss in 1 tbsp extra virgin olive oil, garlic, thyme, rosemary, and a pinch of salt & pepper. Place beets on a baking sheet lined with foil and roast for 20 minutes.

Combine crumbled feta, softened cream cheese, yogurt, beets, and remaining olive oil in a food processor; process until a smooth whipped dip forms, 2 to 4 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl.

Sprinkle with chopped pistachios and drizzle with honey.

Serve with fresh crudites or crackers for dipping and enjoy!

Refrigerate whipped feta for up to 3 days.