Winter beet salad
Here’s an original and creative recipe for a Beet Salad that brings in a mix of sweet, earthy, and tangy flavors with unique textures.
Roasted Beet Salad with Whipped Feta, Pistachios, and Pickled Shallots
Ingredients:
3 medium beets (red and golden for color variety)
2 tbsp olive oil
Salt and pepper to taste
1/4 cup pistachios, toasted and roughly chopped
1 handful fresh mint and basil leaves, torn
1 orange, segmented
Microgreens or arugula (optional, for garnish)
For the Whipped Feta:
4 oz feta cheese, crumbled
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
For the Pickled Shallots:
1 shallot, thinly sliced
1/4 cup apple cider vinegar
1 tbsp honey or maple syrup
1/4 tsp salt
Instructions:
Roast the beets:
Preheat the oven to 200°C.
Wrap the beets in foil and drizzle with olive oil, salt, and pepper. Roast for 45-60 minutes until tender.
Let them cool slightly, then peel and cut into wedges or thin rounds.
Pickle the shallots:
In a small bowl, combine the apple cider vinegar, honey (or maple syrup), and salt.
Add the sliced shallots and let them sit for at least 20 minutes (the longer, the better).
Make the whipped feta:
In a food processor or with a hand mixer, blend the crumbled feta, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Set aside.
Assemble the salad:
Spread a layer of whipped feta on the base of your serving plate.
Arrange the roasted beet wedges or rounds over the feta.
Scatter the pickled shallots, toasted pistachios, fresh mint and basil leaves, and orange segments over the beets.
Finish and serve:
Drizzle with a little olive oil and a pinch of salt and pepper. Garnish with microgreens or arugula for extra freshness if desired.
This Roasted Beet Salad is a vibrant, original creation featuring earthy roasted beets, creamy whipped feta, tangy pickled shallots, and the crunch of pistachios, all tied together with the refreshing citrus of orange segments and fresh herbs.
