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Roasted Carrot and Beet Salad with Whipped Feta

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This is a delightful winter salad of roasted carrots and beets tossed with peppery arugula piled on top of a smooth, creamy whipped feta.

Ingredients

Scale

Salad

  • 3–4 small/medium beets
  • Olive oil for rubbing the beets
  • 4 large carrots, cut into julienne pieces, about 3 cups
  • 3 Tablespoon olive oil divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme
  • 1 Tablespoon honey
  • 2 Tablespoons balsamic vinegar
  • 5 ounces baby arugula
  • Fresh pepper
  • Pistachio nuts, chopped and fresh herbs for garnish (optional)

Whipped Feta

  • 8 ounces block feta cheese
  • 1 cup plain Greek yogurt
  • 1 small garlic clove, coarsely chopped
  • 1/2 teaspoon lemon zest2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 425°.
  2. Roast the beets. Wash and trim the tops and bottoms.* Lightly rub the beets with oil and wrap each beet tightly in foil.  Transfer the wrapped beets to a baking sheet and roast until completely tender when pierced with a knife, 45-60 minutes. Allow to stand at room temperature until cool enough to handle. 5-15 minutes.
  3. Prepare the carrots. Peel the carrots, cut into julienne strips 1/4 inch x 2 1/2 inches. See photos above. Put onto a sheet pan and toss with 1 tablespoon olive oil 1/4 teaspoon 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 vegetables.
  4. Make the whipped feta: While the vegetables are cooking make the whipped feta. In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt, garlic and lemon zest. Pulse to combine, scrap down the sides. Process 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. Process until the feta is whipped to a smooth mixture. Set aside.
  5. Make the balsamic vinaigrette: Mix the balsamic vinegar with the honey and remaining 1/4 teaspoon salt until dissolved. Whisk in the remaining 2 tablespoons of olive oil.
  6. Cut the beets: Once the beets are cool enough to handle run the cooled beets under cold running water while you slip off the skin. Cut into julienne strips. (see above for directions and photo).
  7. Transfer the whipped feta onto 4 salad plates. With the back of your spoon, smooth the top of the feta, 
  8. Make the salad. Put the arugula into a large bowl. Add the carrots and beets and toss with the balsamic vinaigrette. Taste to adjust salt.
  9. Divide the salad evenly and pile on top of the whipped feta.
  10. Garnish with chopped pistachios, fresh herbs and fresh pepper.

Equipment

Notes

If your beets have greens save them to saute as a side dish.

Find it online: https://eatwellenjoylife.com/roasted-carrot-and-beet-salad/