Description
A vibrant and flavorful salad featuring roasted beets, creamy whipped feta, and crunchy pistachios, perfect for any occasion.
Ingredients
- 🌱 Fresh Beets: 4 medium-sized
- 🧀 Feta Cheese: 200 grams (about 7 oz)
- 🥛 Heavy Cream: 1/2 cup (120 ml)
- 🥜 Pistachios: 1/2 cup, shelled and roughly chopped
- 🌿 Arugula: 4 cups (about 100 grams)
- 🛢️ Olive Oil: 3 tablespoons
- 🍋 Lemon Juice: 2 tablespoons (freshly squeezed)
- 🧂 Salt: to taste
- 🧂 Pepper: to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the beets, then wrap each in aluminum foil and place on a baking sheet.
- Roast the beets for about 45 minutes or until tender, then let cool and peel.
- Slice the roasted beets into wedges or rounds.
- In a mixing bowl, combine feta cheese and heavy cream, then blend until smooth and creamy.
- Toast the pistachios in a small skillet over medium heat for 3-5 minutes until golden.
- On a serving platter, arrange the beet slices and scatter arugula around them.
- Spoon whipped feta over the beets and arugula.
- Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the salad.
- Sprinkle toasted pistachios on top and serve.
Notes
- Whipped feta can be made ahead and stored in the refrigerator for 3-4 days.
- Leftover salad can be stored in an airtight container for 2-3 days.
- For a different flavor, try adding citrus zest or using different nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Roasted Beet Salad, Whipped Feta, Pistachios, Healthy Salad, Mediterranean Salad