Roasted Beet and Citrus Salad with Whipped Feta


Roasted Beet and Citrus Salad with Whipped Feta

Elevate your salad game with this vibrant and flavorful Roasted Beet and Citrus Salad. By incorporating unexpected ingredients and techniques, we’re taking the classic salad to new heights of taste and texture. This dish combines the earthiness of roasted beets with the bright freshness of citrus fruits, all topped with a creamy whipped feta cheese. Get ready to surprise and delight your taste buds with this unforgettable salad creation.

Cooking Time: 45 minutes
Difficulty Level: Intermediate


  • 4 medium-sized beets, peeled and cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 oranges, segmented
  • 1 grapefruit, segmented
  • 4 cups mixed salad greens (arugula, spinach, and/or watercress)
  • ½ cup crumbled feta cheese
  • ¼ cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh mint leaves
  • Optional: toasted walnuts or pecans for garnish


1. Roast the Beets:

  • Preheat the oven to 400°F (200°C).
  • Place the beet wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Roast in the preheated oven for 30-35 minutes, or until the beets are tender and caramelized. Remove from the oven and let cool slightly.

2. Prepare the Citrus Segments:

  • While the beets are roasting, segment the oranges and grapefruit. Cut off the peel and pith from the fruits, then slice between the membranes to release the segments. Set aside.

3. Make the Whipped Feta:

  • In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, lemon juice, and honey.
  • Blend until smooth and creamy, scraping down the sides as needed. Transfer the whipped feta to a bowl and set aside.

4. Assemble the Salad:

  • In a large serving bowl, arrange the mixed salad greens.
  • Top with the roasted beet wedges and citrus segments.
  • Drizzle the whipped feta cheese over the salad.
  • Sprinkle with chopped fresh mint leaves and toasted nuts, if using.

5. Serve:

  • Serve the salad immediately, allowing everyone to enjoy the vibrant flavors and textures.
  • Optionally, drizzle with additional olive oil and a squeeze of lemon juice before serving.

Creative Serving Ideas:

  • Serve the salad as a refreshing starter for a dinner party or special occasion.
  • Pair with grilled chicken or salmon for a complete and satisfying meal.
  • Serve alongside crusty bread or crostini for added crunch and texture.

Variations and Substitutions:

  • For a vegan version, omit the whipped feta cheese or substitute with a dairy-free alternative.
  • Feel free to mix and match citrus fruits based on availability and personal preference.
  • Add grilled asparagus or avocado slices for extra flavor and nutrition.

Frequently Asked Questions:

Q: Can I use pre-cooked beets for this recipe? A: Yes, you can use pre-cooked beets to save time. Simply roast them in the oven with a drizzle of olive oil and seasoning until they are heated through.

Q: How far in advance can I prepare this salad? A: You can roast the beets and prepare the whipped feta up to one day in advance. Store them separately in the refrigerator, then assemble the salad just before serving for the best flavor and texture.

Q: Can I use other types of cheese for the whipped topping? A: Yes, you can experiment with different cheeses such as goat cheese or ricotta for the whipped topping. Adjust the seasoning and consistency to your taste preferences.