In a food processor, combine feta cheese, cream cheese, Greek yogurt, olive oil, garlic, lemon juice, and black pepper. Blend until smooth and creamy.

In a mixing bowl, whisk together balsamic vinegar, honey, olive oil, and salt. Add diced beets and toss to coat. Let marinate for at least 10 minutes.

In a small skillet over medium heat, combine chopped pistachios, olive oil, honey, and sea salt. Cook for 3-4 minutes, stirring frequently, until pistachios are toasted.

Spread the whipped feta on a serving dish. Top with marinated beets and sprinkle with pistachio crunch. Serve immediately.