This bomb roasted beet salad has the creaminess of whipped feta, combined with a crunch of pistachios. It’s perfect for a winter or fall side dish or main course!
3 cups oven-roasted beets
1 cup whipped feta (can be made vegan or vegetarian)
1/4 cup chopped, toasted pistachios
1/4 cup fresh herbs like dill, cilantro, parsley and mint
3 tbsp. olive oil
Juice of half a lemon
1 tsp sea salt
1/2 fresh cracked pepper
This is a really easy and fun salad! Simple start by making your whipped feta then adding it to the base of 2 bowls!
Top the feta with roasted beets, fresh herbs and toasted pistachios. Drizzle each with olive oil, fresh lemon and dust with salt and pepper.
Enjoy with a delicious piece of garlic bread!
The whipped feta can be made with regular feta or vegan feta (VioLife)
If you do not have a lemon, you can use any vinegar or lime!
If you do not like pistachios, used roasted walnuts!
- Serving Size: 3
- Calories: 248
- Sugar: 12
- Sodium: 564.7
- Fat: 15.5
- Saturated Fat: 8.1
- Unsaturated Fat: 1.9
- Carbohydrates: 17.8
- Fiber: 4.9
- Protein: 11.4
Keywords: cheese, feta, arugula, vegetarian, squash