Candied Beet & Whipped Feta Salad Recipe

Prepare and cook beets

Trim beet tops and scrub beets clean. Place beets in a medium saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a simmer. Cook until tender when pierced with a knife, 25–40 minutes depending on size. Drain and let cool slightly until handleable.

Peel and slice

When cool enough to handle, rub skins off with your fingers or a paring knife. Slice beets into 1/4-inch rounds or wedges, about 3–4 cups sliced beets total.

Make candy-pickling syrup

In a small saucepan combine sugar, water, apple cider vinegar, kosher salt, peppercorns, cloves, and bay leaf. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently for 3 minutes to meld flavors.

Candy/pickle the beets

Add sliced beets to the syrup and simmer gently for 5–8 minutes so the beets absorb the syrup and turn glossy. Remove from heat and let cool to room temperature in the syrup, then transfer (with syrup) to a jar and refrigerate at least 2 hours and up to 3 days. Reserve syrup for plating if desired.

Blend whipped feta

Place feta, softened cream cheese, Greek yogurt, lemon juice, olive oil, black pepper, and honey (if using) in a food processor or high-speed blender. Pulse to combine, then run until smooth and airy, about 45–90 seconds, scraping down sides once. If too thick, add 1 teaspoon water or olive oil at a time until smooth but still pipeable/spreadable.

Adjust seasoning

Taste and adjust: add a little more lemon for brightness, a pinch more honey if too salty, or a pinch of salt only if needed (feta can be salty). Transfer whipped feta to a bowl, cover, and chill briefly if making ahead.

Make vinaigrette

In a small bowl or jar whisk together 3 tablespoons olive oil, sherry vinegar, Dijon, honey, black pepper, and lemon zest until emulsified. Taste and adjust acidity/sweetness as needed.

Dress the greens

Place baby arugula in a large bowl. Add about 1 tablespoon of the vinaigrette and toss gently to coat (reserve remaining dressing).

Plate whipped feta

Spoon dollops of whipped feta onto serving plates or smear a generous strip in the center of a platter using the back of a spoon. Use about 2–3 tablespoons whipped feta per serving.

Arrange beets and greens

Arrange the dressed arugula around or on top of the whipped feta. Scatter candied beets over the greens and feta, using 6–8 slices per serving (or to taste). Drizzle a tablespoon of the reserved pickling syrup over the beets for extra gloss and sweetness if desired.

Add garnishes

Sprinkle toasted walnuts, pomegranate arils, chopped fresh dill and mint over the salad. Drizzle remaining vinaigrette lightly over the whole plate. Finish with a pinch of flaky sea salt and a crack of black pepper.

Serve

Serve immediately so whipped feta is cool and creamy and the candied beets retain their glaze. Leftovers: keep components separately refrigerated up to 2–3 days; assemble just before serving.