Summer is here and the rising temperatures means it is the ideal time for light and refreshing salads! This recipe for Whipped Feta with Roasted Beet Salad is a delicate and flavorful appetizer or a side dish. It contains an enticing melody of beets, fennel, and carrots topped with your choice of fresh herbs – mint, dill, parsley, cilantro, or oregano. The base of creamy whipped feta, zing from the lemon vinaigrette, and subtle hints of honey create a vibrant combination of flavors. It is a beautiful salad to serve alongside your summer barbecues or bring to gatherings! 

The Feta: 

What makes this recipe stand out is the whipped feta cheese. The feta is made from sheep’s milk, so I tolerate it better than cow’s milk cheeses. I mixed with an unsweetened coconut yogurt to keep it free of cow’s milk. I place the feta and yogurt in a food processor and mix in some olive oil, lemon juice, and honey. This gives it that whipped texture and additional flavor. The olive oil and honey adds a richness with a hint of sweetness, and the lemon juice gives it an extra tang. 

If you are sensitive or allergic to all dairy, you can use Violife Dairy-Free Feta here. The texture and flavor will be slightly different, but delicious nonetheless! 

The Beets: 

There are a couple of ways you can cook beets – my preferred way is to roast them in the oven. With the skin on, I generously spread olive oil all over the beet and place them in a tightly covered dish in the oven on 425 degrees for 45 minutes. The skins practically fall off afterward, and I think the flavor is the best.

Once cooked, allow the beets to cool, and then peel the skins off. Cut the beets into 1-2 inch squares and add them to the salad! I also often take a shortcut and purchase Love Beets.

If you are looking for more summer salads below are some of my favorites! 

Dairy-Free Fruit Salad with Yogurt Dressing

Curried Cauliflower Salad with Mango and Tahini Dressing

Seaweed Salad

Thai Green Salad with Shrimp

Grilled Shrimp Summer Harvest with Basil Vinaigrette- page 155 in Eat What You Love

Sesame-Crusted Seared Ahi Salad- page 145 in Eat What You Love

Heirloom Tomato, Watermelon, and Basil Salad- page 168 in Celebrations

BLT Salad- page 104 in Meals Made Simple

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Whipped Feta with Roasted Beet Salad

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• Author: Danielle
• Prep Time: 1 hour 45 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4-6 servings 1x
• Category: Appetizer
• Cuisine: American

Ingredients

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• 1 8-ounce block feta cheese
• 1/4 cup dairy-free plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
  Salad
• 2 cups roasted beets, chilled
• 2 large carrots, peeled and peeled into ribbons
• 1 fennel bulb, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon red wine vinegar
• salt and pepper
• 1/4 cup fresh herbs – mint, dill, parsley, cilantro, oregano

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Instructions

1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the yogurt, 2 tablespoons of olive oil and 1 tablespoon of lemon juice, and the honey. Process until smooth and airy. Refrigerate for 1 hour.
2. Toss the beets, carrot ribbons, fennel, olive oil, lemon juice, vinegar, salt, and pepper in a bowl.
   Spread the whipped feta in the bottom of a bowl and top with beet salad and fresh herbs. Serve cold.