Whipped Feta with Roasted Beet Salad - daniellewalker.com Print


  • 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
  • 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


  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.