Beet and Fennel Salad with Whipped Feta
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.
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.