Description
For the Salad:
3 medium beets, roasted, peeled, and sliced
4 cups arugula
¼ cup pistachios, roughly chopped
2 tablespoons pomegranate seeds (optional)
2 tablespoons balsamic glaze (for drizzling)
For the Whipped Feta:
½ cup feta cheese
2 tablespoons Greek yogurt
1 tablespoon olive oil
½ teaspoon lemon zest
¼ teaspoon black pepper
Directions:
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes until tender. Let cool, then peel and slice.
In a food processor, blend feta, Greek yogurt, olive oil, lemon zest, and black pepper until smooth and creamy.
Spread the whipped feta onto a serving plate.
Arrange the arugula and roasted beets on top. Sprinkle with pistachios and pomegranate seeds.
Drizzle with balsamic glaze before serving.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Kcal: 280 kcal per serving
Servings: 2
Step-by-Step Guide
1. Roast the Beets: Preheat your oven to 400°F (200°C). Individually wrap each beet in aluminum foil to lock in moisture. Place on a baking sheet and roast for 45-50 minutes, or until easily pierced with a fork. Let them cool completely before handling.
2. Prepare the Whipped Feta: While the beets cool, add ½ cup feta cheese, 2 tablespoons Greek yogurt, 1 tablespoon olive oil, ½ teaspoon lemon zest, and ¼ teaspoon black pepper to a food processor. Blend for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
3. Assemble the Salad: Using the back of a spoon, spread the whipped feta in an even layer across your serving plate or platter. Create a bed of fresh arugula (4 cups) over the feta. Peel the cooled beets, slice them, and arrange them artistically over the greens.
4. Add Final Touches: Generously sprinkle the salad with roughly chopped pistachios and pomegranate seeds for crunch and color. Finish by drizzling balsamic glaze over everything just before serving to maintain optimal texture.
Serving Suggestions
This vibrant salad is a stunning centerpiece. For a light lunch, serve it with crusty bread to scoop up the whipped feta. To make it a heartier meal, add a protein like grilled chicken, salmon, or chickpeas. It pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For presentation, consider individual plates with a swoosh of whipped feta on each.
How-to Summary
Roast and slice beets. Blend feta with yogurt, oil, lemon zest, and pepper until creamy. Spread the whipped feta on a plate, top with arugula and beets, then garnish with pistachios, pomegranate seeds, and a balsamic glaze drizzle.
Frequently Asked Questions
Can I use pre-cooked beets? Yes, vacuum-sealed cooked beets are a great time-saver. Ensure they are plain, not pickled or seasoned, to maintain the intended flavor profile.
My whipped feta is too thick. How can I fix it? Add an extra half tablespoon of Greek yogurt or olive oil and blend again until it reaches your desired, spreadable consistency.
Is there a substitute for arugula? Absolutely. Baby spinach, mixed greens, or even massaged kale are excellent alternatives that hold up well.
Can I make components ahead of time? Yes. Roast and slice the beets up to 3 days in advance. The whipped feta can be made 1-2 days ahead and stored in an airtight container in the fridge.
What if I don’t have a food processor? You can use a high-powered blender. Alternatively, mash the feta with a fork until crumbly, then vigorously whisk in the other ingredients until as smooth as possible.
Common Mistakes to Avoid
- Skipping the Cooling Step: Slicing beets while they are still warm causes them to bleed color excessively, staining the other ingredients.
- Overcrowding the Food Processor: If doubling the whipped feta recipe, blend in batches to ensure a consistently smooth texture.
- Adding the Glaze Too Early: Drizzling the balsamic glaze before serving prevents the arugula from wilting and keeps the presentation sharp.
- Using Crumbled Feta with Anti-Caking Agents: These additives can prevent a perfectly smooth blend. Opt for a block of feta in brine for best results.
Conclusion
This Roasted Beet Salad with Whipped Feta masterfully combines earthy, tangy, creamy, and crunchy elements for a truly sophisticated dish. It’s surprisingly simple to prepare yet delivers restaurant-quality presentation and flavor. By following this enhanced guide and avoiding common pitfalls, you can confidently create a stunning, nutritious meal that is sure to impress any guest or satisfy a weeknight craving for something special.
