This simple Beet and Fennel Salad with Whipped Feta is a delicious Spring salad. It’s gluten-free, vegan, and packed with a punch of flavors.
Spring has sprung and I’m kicking things off with a tasty refreshing salad packed with sweet roasted beets, crunchy sliced fennel, citrus lime, and salt from the vegan feta. You guys, this combo is fantastic. I can’t rave about it enough.
If you haven’t tried vegan feta, this is something you need to try. I was very skeptical. I am half Armenian and feta cheese was our bread and butter in Armenian cooking. I absolutely love it and can never stay away from it long-term. BUT…Violife crushed it with their vegan/dairy-free version. It tastes almost like the real deal. It’s so good, I even ate it plain without any dressing. SO good. The whipped vegan feta combined with the beet and fennel salad is a combo you’re not going to want to skimp on.
Spring Seasonal Spotlights
Beets contain a lot of healthy antioxidants. The color alone is loaded with phytochemical compounds like betaine and carotenoids, but it’s also full of a ton of vitamins and minerals. They also contain a good amount of fiber and are low in fat and calories. If you have inflammation, beets will help fight that as well as lower blood pressure, aiding digestion, and fighting cancer.
Fennel and fennel seeds are low in calories but high in nutritional value. It contains a great amount of fiber, vitamin C, potassium, and more. They are also rich in antioxidants such as chlorogenic acid, limonene, and quercetin. breastfeeding mamas, fennel is also great at increasing milk production.
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This salad definitely won’t disappoint. It’s perfect for any main salad, side salad, or upcoming holidays like Easter and Mother’s Day. Give this a try and let me know what you think by commenting below.
Related Recipes:
Beet and Fennel Salad with Whipped Feta
Beet and Fennel Salad with Whipped Feta
Equipment
- Food Processor
Ingredients
- 2 medium red beets washed and scrubbed
- 1 medium-size fennel sliced thin, reserve a little bit of the fronds for garnish
- 1/3 cup pistachios
- 1 lime juiced
- 1 sprig of fresh mint chopped
- 1 tbsp olive oil
- salt and pepper to taste
- WHIPPED FETA
- 3/4 block of vegan feta cheese I like Violife
- 1/3 cup vegan sour cream
- 1/4 cup vegan plain yogurt
- 1/2 lemon juiced and zested
- 1 garlic clove
- 3 sprigs of fresh mint
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- On a medium-size foil sheet, add the beets and drizzle a dash of olive oil. Wrap it tightly and place them in a small baking dish filled with a little water. Roast for about 45 minutes to an hour depending on the size of the beets.
- Meanwhile, make the WHIPPED FETA. Place all the ingredients to the feta by placing them all in a food processor. Blend well and set aside in the refrigerator until ready to use.
- Once beets are cooled, use the foil to wipe the skin off the beets. Dice up the beets and place them in a large bowl.
- Add the sliced fennel, lime juice, salt, pepper, olive oil, mint, and pistachios. Mix well and adjust seasoning as needed.
- To serve, scoop the whipped feta on a plate and top with the beet and fennel salad. Garnish with fennel fronds and mint.
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WOW!!! The beets and the lime is burtsing with flavor. Also, this vegan whipped feta is so good. I ended up using leftovers and dipping crackers in it. I can’t wait to make it again.