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Beet and Fennel Salad with Whipped Feta

Beet and Fennel Salad with Whipped Feta

5 from 1 vote
This is a tasty Beet and Fennel Salad with Whipped Feta is a simple and quick Spring salad, Make it the night before and let the flavors marinate overnight or make it fresh the day of.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Food Processor

Method
 

  1. Preheat oven to 400°
  2. 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.
  3. 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.
  4. 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.
  5. Add the sliced fennel, lime juice, salt, pepper, olive oil, mint, and pistachios. Mix well and adjust seasoning as needed.
  6. To serve, scoop the whipped feta on a plate and top with the beet and fennel salad. Garnish with fennel fronds and mint.