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Halve the beetroot and cook them in a pan of boiling, salted water until tender; this should take roughly 20 minutes. Drain and set aside until they’re just cool enough to touch.
Meanwhile, make the whipped feta by blitzing together the feta, yogurt and lemon juice in a bullet blender or small food processor until smooth. Set aside.
To make the dressing for the beetroot, whisk together the vinegar, molasses and oil in a small bowl, and set aside.
Peel the skins of the beetroot and cut into small cubes. Toss with the marinade and leave to stand for 5 minutes whilst you chop the pistachios and the dill.
Swirl the whipped feta across a serving plate with the back of a spoon and pile the beetroot on top, leaving the remaining dressing behind in the bowl. Sprinkle over the pistachios and the dill, and finish with a good drizzle of oil and a few grinds of black pepper.