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Halve the beets and place them in a pot of boiling, salted water. Cook until fork-tender, about 20 minutes.
Drain and let them cool until they are just warm to the touch.
While the beets cool, blend the feta cheese, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
In a small bowl, whisk together the apple cider vinegar, date syrup, and extra virgin olive oil.
Peel the cooled beets, cut them into small cubes, and toss them with the dressing. Let them marinate for at least 5 minutes to enhance the flavor.
Spread the whipped feta on a serving plate using the back of a spoon.
Spoon the marinated beets over the whipped feta.
Sprinkle with chopped pistachios and fresh dill.
Drizzle with extra olive oil and season with black pepper to taste.
Serve immediately and enjoy!