Roasted Carrot and Beet Salad with Whipped Feta

I fell in love with this salad at the Gramercy Tavern, NYC. It was such a delicious multi-flavored appetizer, I knew I had to make it at home.

The salad has vibrant colors that make it a pretty Christmas salad. The sweet vegetables and peppery arugula create a complex taste that is totally irresistible. But what makes it even better is the addition of whipped feta!

Delicious Tastes and Health Benefits of Beets, Carrot and Arugula

This salad is not just a treat for your taste buds, it’s a nutritional powerhouse high in vitamins, minerals and fiber. Your body will feel so good!

Roasted Beets have a concentrated sweet and earthy flavor and come out perfectly tender when roasted. They are an exceptionally nutritious vegetable, high in fiber, antioxidants, and essential minerals. Beets contain a group of phytonutrients called betalains that literally push out toxins.

Roasted Carrots are sweet with a caramelized flavor. The roasting process intensifies the carrot’s natural sweetness and caramelizes the edges, giving them a candy-like taste. Carrots are a particularly good source of beta-carotene, that promotes healthy vision. Also high in fiber which helps digestion and blood sugar balance.

Arugula has a distinctive, peppery, spicy flavor with a slightly nutty undertone. It provide the perfect balance for the sweet carrots and beets. It’s packed with minerals especially calcium which supports bone health. Full of nutrients like vitamins A, C, and K, making it a great source of antioxidants.

Ingredients and Substitutions

For the Salad

• beets – small ones cook faster and taste sweeter. Buy beets with greens still attached, they are fresher.
• carrots – full size or baby carrots.
• arugula – baby arugula is what I use, it’s already washed. Chicories or frisee is also good.
• extra virgin olive oil
• thyme – dried or fresh
• balsamic vinegar – aged tastes best
• honey – light flavored
• pistachio nuts and herbs for garnish, optional

For The Whipped Feta

• feta cheese – creamy not crumbly
• Greek yogurt – thick yogurt is best
• lemon zest
• garlic
• extra virgin olive oil

How To Make Whipped Feta

Here we combine feta cheese with thick Greek yogurt and extra virgin olive oil to produce a fluffy and creamy whipped feta in 5 minutes!

• Making the whipped feta. Combine the feta, Greek yogurt and lemon zest in a food processor and pulse to combine until it begins to come together. Process until the feta is whipped to a smooth mixture. While the processor is running, drizzle the olive oil through the top opening, until the feta is whipped to a smooth texture.
• Note: The brand of feta and yogurt can affect how thick it turns out. Even if it comes out thin it’ll be still be delicious!

In addition to this salad, here are other possibilities for serving whipped feta:

• Use it as a dip alone or top it with nuts and fresh herbs served with crackers or crudités.
• Use as a creamy bed for things like, roasted vegetables, grilled chicken, Roasted Cherry Tomatoes, 3 Ingredient Honey Mustard Chicken Thighs, crispy wild mushrooms.

How To Roast Beets

Choose medium/small beets with greens attached. The smaller ones are sweeter and the greens keep them fresher. (Save the beet greens for sautéing as a side dish with garlic).

Wash and trim the tops and bottoms. No need to peel. Lightly rub the beets with oil and wrap each beet tightly in foil.  Wrapping the beets in foil locks in moisture so the beets become sweet and tender. It also has makes it easy to slip the skins off of the beets after they roast.

Transfer the wrapped beets to a baking sheet and roast until completely tender when pierced with a knife, 45-60 minutes. Larger beets will take longer. Allow to stand at room temperature until cool enough to handle, 5-15 minutes.

Once you can handle the beets, run each one under cold running water while you slip off the skin.

Cut the beets: Once the skins are off, slice the beets into circles lengthwise. Then cut each circle into julienne strips 1/4 inch thick. Your hands will stain a little but will it come off after 2 or 3 washings. You can wear gloves to prevent staining.

Cooked beets will keep for up to 5 days in an airtight container in the fridge. Leave whole for storing.

How To Roast Carrots

Peel the carrots.

To cut the carrots: For this recipe we’re cutting them into into julienne strips 1/4 inch x 2 1/2 inches. It doesn’t have to be exact, any size close will work. First cut each carrot into thirds, about 2 1/2 inches long. Then cut into 1/4 inch planks. Stack a few planks and cut into julienne pieces. (see photo)

Put onto a sheet pan and toss with olive oil, salt and thyme. Spread the carrots out on the pan in a single layer and roast at 425° for 15-20 minutes until fork-tender but not mushy.  Toss halfway through to cook evenly. The cooking time will vary based on the size of the carrots.

Roasted carrots are best just after they’re baked, but you can store them in an airtight container in the refrigerator for up to 3 days.

Putting The Salad Together

Make the balsamic vinaigrette: Mix the balsamic vinegar with the honey and salt. Whisk in the remaining 2 tablespoons of olive oil.

Put the arugula into a large bowl.  Add the carrots and beets and toss with the balsamic vinaigrette. Taste to adjust salt.

Transfer the whipped feta onto 4 salad plates. With the back of your spoon, smooth the top of the feta, 

Divide the salad evenly and pile on top of the whipped feta. Top with herbs and chopped pistachio nuts.

Storing

• Eat the salad once it’s assembled. It does not keep. You can store the components separately.
• The roasted carrots and beets will stay for 3 days in the refrigerator in an airtight container.
• Whipped feta will last in the fridge for up to 3 days. Let it come to room temperature.

More Winter Salad Recipes

• Bitter Greens with Roasted Butternut Squash
• Roasted Broccoli and Kale Salad
• Seared Shrimp with Warm Winter Greens