Roasted Beet Salad Recipe
Beet whipped feta, candied pepitas, cider vinaigrette, radish sprouts
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Ingredients
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Salad Base
Whipped Feta
Candied Pepitas
Cider Vinaigrette
Method
Prepare Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender. Allow to cool, then peel and slice into wedges.
Make Whipped Feta
- 2
Blend Ingredients
In a food processor, combine feta cheese, cream cheese, olive oil, lemon juice, garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Prepare Candied Pepitas
- 3
Candy the Pepitas
In a skillet over medium heat, combine pepitas, brown sugar, cinnamon, and salt. Stir frequently until the sugar melts and coats the pepitas. Remove from heat and let cool on parchment paper.
Make Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
Assemble Salad
- 5
Combine All Elements
On a serving platter, arrange the roasted beet wedges. Dollop the whipped feta on top, sprinkle with candied pepitas, and garnish with radish sprouts. Drizzle with cider vinaigrette before serving.
