Candied Beet & Whipped Feta Recipe

If your beets are not cooked, roast or boil 3 medium beets until tender (about 45–60 minutes roasted at 400°F or 30–40 minutes simmering). Allow to cool slightly, peel, and slice into 1/4-inch rounds or wedges.

Place the sliced beets, thinly sliced red onion, halved grape tomatoes, sliced cucumber, and cooked edamame in a large mixing bowl and gently toss to combine. Set aside while you prepare the other components so the flavors meld slightly.

In a medium nonstick skillet over medium heat combine 3 tbsp granulated sugar and 2 tbsp water. Stir gently until the sugar dissolves and starts to bubble, about 2–3 minutes.

Add 1 tbsp unsalted butter and the sliced beets to the pan. Reduce heat to medium-low and gently toss the beets in the syrup for 2–3 minutes until glossy and slightly sticky. Stir in 1 tsp lemon juice to brighten the glaze, then remove from heat and allow to cool slightly.

Transfer candied beets back into the salad bowl, reserving any pan glaze to drizzle over at the end if desired.

Preheat a small skillet over medium heat. Mix 3 oz pecan halves with 1 tbsp brown sugar, 1/2 tsp smoked paprika, 1/8 tsp cayenne, 1/4 tsp fine salt, and 1 tsp water in a small bowl until the sugar is damp.

Add the pecans to the warm skillet and toast, stirring frequently, for 3–5 minutes until fragrant and the sugar melts and coats the pecans. Transfer to a piece of parchment or a plate to cool and harden.

In a small food processor or blender combine 6 oz feta, 2 tbsp softened cream cheese, 2 tbsp milk, 1 tsp olive oil, and 1/4 tsp freshly ground black pepper.

Process until smooth and airy, scraping down the sides as needed. If the mixture is too thick, add milk 1/2 tsp at a time until a spreadable but still firm consistency is reached. Transfer to a bowl and refrigerate until ready to assemble.

In a small jar or bowl whisk together 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 2 tbsp chopped fresh dill, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning or acidity as needed.

Toss the salad base (including candied beets) lightly with about two-thirds of the lemon dill dressing so vegetables are coated but not soggy. Reserve the remaining dressing for drizzling at service.

Arrange the dressed vegetables on a large platter or individual plates. Dollop or pipe spoonfuls of the whipped feta across the salad in 6–8 small mounds.

Scatter the spiced pecans and additional fresh dill sprigs over the top. Drizzle the remaining dressing and 1 tsp olive oil over the assembled salad.

Finish with a light sprinkle of coarse sea salt and an extra grind of black pepper. Serve immediately.