Description
A vibrant Mediterranean-inspired salad featuring tender roasted beetroot, juicy blood orange, creamy whipped feta, crunchy pistachios, pomegranate seeds, fresh herbs, and a sweet-spicy hot honey dressing.
Ingredients
For the Beetroot Salad
4 medium beetroot (about 500 g), peeled and cut into wedges
2 blood oranges, peeled and sliced into rounds
1/2 cup (60 g) pomegranate seeds
1/3 cup (40 g) shelled pistachios, roughly chopped
2 tbsp fresh mint leaves
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, optional
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Hot Honey Dressing
2 tbsp hot honey
1 1/2 tbsp extra-virgin olive oil
1 tbsp fresh blood orange or lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
Pinch of black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the beetroot wedges on the baking sheet, drizzle with olive oil, and season lightly with salt and black pepper.
2. Roast the beetroot for 30–40 minutes, turning the wedges halfway through, until tender and lightly caramelized around the edges. Remove from the oven and let cool for about 10 minutes.
3. Carefully peel the blood oranges, removing as much of the white pith as possible. Slice them into thin rounds or cut them into segments.
4. Add the feta, Greek yogurt, extra-virgin olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.
5. Add the water gradually, 1 tablespoon at a time, until the whipped feta reaches a soft, smooth, and spreadable consistency.
6. In a small bowl, whisk together the hot honey, extra-virgin olive oil, blood orange or lemon juice, balsamic vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.
7. Place the chopped pistachios in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat and let cool slightly.
8. Spread the whipped feta across a large serving platter, creating a generous creamy base.
9. Arrange the roasted beetroot wedges and blood orange slices over the whipped feta, alternating them for a colorful presentation.
10. Scatter the pomegranate seeds and toasted pistachios evenly over the beetroot and blood oranges.
11. Sprinkle the fresh mint and chopped parsley over the salad. Add the optional fresh dill if desired.
12. Spoon the hot honey dressing over the salad, making sure some reaches the whipped feta and roasted beetroot.
13. Serve slightly warm or at room temperature.
Notes
Cut the beetroot into evenly sized wedges so they roast at roughly the same rate. Give the beetroot plenty of space on the baking sheet so it roasts instead of steaming. Use fresh blood orange or lemon juice for the brightest dressing flavor. Toast the pistachios lightly for a few minutes to bring out their natural flavor without making them bitter. Blend the feta and yogurt thoroughly until the mixture becomes smooth and creamy. Add the dressing just before serving to keep the salad fresh and the toppings crisp. For the best presentation, serve the salad on a wide platter with the whipped feta spread across the base. Regular oranges, including navel or Cara Cara oranges, can be used instead of blood oranges. Roasted beetroot can be prepared several hours ahead and refrigerated until needed. The whipped feta can also be prepared ahead and stored covered in the refrigerator. Goat cheese can be substituted for feta for a slightly tangier variation. Toasted walnuts or pecans can be used instead of pistachios. For a milder dressing, reduce the hot honey or replace some or all of it with regular honey. Serve with quinoa, couscous, lentils, or crusty bread for a more filling vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean