Beets and Feta Salad
This is one of those simple summer recipes that needs only a few things from the store and the pantry but the result is a gorgeous pink-hued platter of food, that’s perfect for an al fresco lunch or dinner. I’ve used store-bought roasted beets here (I prefer Love Beets brand) to keep things quick—but you can roast your own beets if you wish. The whipped beet and feta also makes a perfect dip for crudité and a wonderful spread for sandwiches.
Serves 6
INGREDIENTS
1 pound roasted beets, divided
16 ounces feta cheese, divided
2 teaspoons orange blossom water
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil, plus more for finishing
¼ cup toasted walnuts, roughly chopped
Some very thinly sliced red onion
1 tablespoon freshly squeezed lemon juice
Mint leaves, for garnish
Za’atar, for finishing
Kosher salt and freshly ground black pepper
METHOD
To a bowl of a food processor, add ½ pound roasted beets, 8 ounces of feta, orange blossom water, lemon zest and blend until smooth. Add 1 to 2 tablespoons of water to thin out as needed and blend until smooth and creamy.
Spread beet and feta on a platter, then arrange remaining beets atop (slice them into wedges if they’re large). Crumble in large chunks and arrange atop. Add red onion and walnuts, then drizzle with lemon juice and a glug of olive oil. Garnish with mint leaves, finish with za’atar and serve.
