Whipped Feta with Roasted Beet Salad
- 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
Scale
- 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.
Find it online: https://daniellewalker.com/whipped-feta-with-roasted-beet-salad/