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
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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- 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
- 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
Instructions
- 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.
- 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.
6/09/22
Whipped Feta with Roasted Beet Salad
I boil my organic beets. When cool, I cut into bitesized pieces, add olive oil, balsamic vinegar, silan (date syrup) for a bit of sweetness. Then chop/grate some raw carrots, cut scallions, dill, white pepper, and add to the beets. They taste sweet/tangy and last in the fridge for over a week or even two. Great for munching, or complement to fish or chicken.
sounds amazing!
I tried this and it was amazing. I used follow your heart feta so k didn’t soak the cheese. I couldn’t find fennel so I left it out. It was just as good the next day too!
Yay! So glad you enjoyed it! It’s become one of my new favorite salads.