Golden Beetroot with Whipped Feta

This Greek inspired Golden Beetroot with Whipped Feta is a perfect combo of flavours and texture. A simple, spring time salad that has the perfect balance of sweet and salty from the golden beetroot and feta cheese – this combo is SO SO good! Super healthy, incredibly easy to make, satisfying and jam packed with flavour! If you are craving for fresh Mediterranean flavours this recipe is for you!

Summer has sprung and I can see golden beets at the farmers market, so why not make something with beetroot. I love golden beetroot firstly because of its sunshine-yellow colour which makes them so appealing. Secondly, I love the way they turn tender and juicy when cooked.

Beetroot and feta??? The sweetness and rich earthiness of the beetroot and the tangy, salty creaminess of the feta cheese work in complete harmony with each other. The red onions, fresh herbs and lemon brighten up the flavours and add a nice contrast against the creamy feta. The crunch from the nuts elevates the whole salad up in the best possible way. A visually appealing, delightful and flavourful dish which you just can’t stop eating. Serve it as a main or an impressive side at the upcoming BBQ lunches.

Why you’ll love this golden beetroot salad recipe:

• Quick to Make: Takes only 25-minutes to whip up
• Flavorful: A combination of seriously delightful flavours.
• Versatile: You can add in pea shoots or greens or swap the golden beets for red beets.

What are Golden Beetroots

Golden beets also called yellow beets are simply a beet variety lacking that vibrant red pigment. They are bred to be golden in colour, which is a wonderful thing for people who doesn’t like the mess. Golden beets have a more subtle sweet and earthy flavour compared to their red counterparts. Which means whilst having a more mellow taste they also add a bright, zesty yellow colour when served roasted or added into a dish such as a salad!

This root vegetable has a lot of great benefits including being a source of fibre, folate, manganese, potassium, iron, and vitamin C. I personally love that they are a great iron source as it can be hard to get enough iron in your system, especially when you are a vegetarian/ vegan.

A lot of people don’t really think of eating beets, but I personally think they are so versatile. You can add them into a salad like this, roast them up and season them however you wish to eat as a side dish, grill them on the BBQ, add them to a gourmet grilled cheese, the options are endless. How do you like to eat beets?! Let us know in the comments below.

Ingredients Used to Make Golden Beetroot

• Golden Beetroots – This delicious root vegetables is heart-healthy, high in antioxidants, and are great for your hair and skin. And because of its milder taste it pairs perfectly with the creamy feta.
• Feta cheese – Use a block of good quality feta that’s been refrigerated in the brine. Do not use already crumbled feta, which tends to be too salty and dry. 
• Greek style Yoghurt -Greek yogurt balances and tames the saltiness of feta, while lending just enough tang and a smooth texture! Whole milk Greek yogurt will give you extra smooth, creamy dip. Use a plain, unflavoured Greek yogurt. 
• Tahini – adds the earthiness and creaminess.
• Olive Oil – Add to the feta during blending to help create the smooth, rich texture and also added for serving for extra flavour and nutrition.
• White Balsamic vinegar – Try to use the best quality you can here, as the cheaper brands tend to be really thin and don’t have much flavour.
• Date Molasses – It has a rich datey sweetness, and is used widely in Middle Eastern cuisine.
• Lemon zest and juice– This adds a nice freshness to the dressing. Lemon zest adds extra lemon flavour.
• Herbs & Spices to finish. To add some bright and fresh flavours.
• Nuts (optional) – Nuts are another little way to add texture and elevate the presentation, but these are optional. I used chopped pistachios and walnuts before serving for added crunch.
• Salt – brings out the richer flavours of the beets.

How to make Golden Beetroot with Whipped Feta

This dish is easy and quick to put together and requires just a few simple steps!! Here’s how you put together this golden beetroot salad:

1. Boil or roast your beetroots, however you prefer.
2. Whip the feta. Combine the feta, Greek style yogurt, Tahini, dill leaves, lemon juice and lemon zest in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until the feta is whipped to a smooth texture. 
3. Make the vinaigrette for the beetroot. In a small mixing bowl add the olive oil, red wine vinegar, white balsamic, lemon juice + lemon zest, dill leaves, salt and pepper. Mix well and keep aside.
4. Peel the boiled beetroots and slice or cut them in cubes. Add the prepared vinaigrette and mix well. Add ½ sliced red onion and mix. Let it sit for 5-10 minutes.
5. Transfer the whipped feta a serving plate or bowl and smooth the top of the feta, making a well in the middle. Drizzle it with honey. Top the feta with the prepared beets, fresh herbs, and toasted pistachios and walnuts.
6. Drizzle with olive oil, fresh lemon, and dust with rose zàatar (optional).
7. Serve with pita chips or pita wedges. 

Helpful Tips and Tricks to Make Golden Beetroot with Whipped Feta

• Make it Vegan. Vegan feta is now available in most large supermarkets. If you can’t find it, you could try more specialist vegan and plant-based stores. Use soy-based or oat based yoghurt instead of Greek style yoghurt.
• Use another type of beets. If you can’t find golden beets, red beets or candy beets would work nicely here too. But keep in mind that the dish will be earthier and colour of the beet will bleed into the whipped feta.
• Oil. Use regular olive oil, avocado oil, or vegetable oil with a higher smoke point. 
• Use high quality feta cheese. For this recipe, you want to look for a block of a creamy Greek feta. Avoid crumbled feta, which is too dry and won’t taste as good in this recipe. Beets + goat cheese are a classic combination! If you don’t have feta on hand, soft goat cheese would be a perfect substitute.
• Switch the nut. Try with toasted pine nuts or sunflower seeds.

This dish is superb – it brings a real punch of flavour that will pair wonderfully with almost anything. This works well with other Middle Eastern recipes like Roasted Cauliflower with Tahini & Green Zhoug or Falafel Burgers. If, like me, you’re a fan of golden beetroot you’ll love this salad all on its own.

Afraid that you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

.

Golden Beetroot with Whipped Feta

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Pin

Print

Ingredients

For the Beetroot

• 4 medium golden beetroots
• ½ red onion, sliced
• 2 tbsp extra virgin olive oil or walnut oil 
• 1 tbsp red wine vinegar
• ½ tbsp date molasses
• 1 tsp white balsamic (optional)
• Zest of 1 lemon 
• 1 tbsp lemon juice
• salt and pepper to taste

For the Whipped Feta

• 180 grams feta cheese
• ½ cup greek style yoghurt
• ¼ cup dill leaves
• 1 clove garlic
• 1 tbsp tahini 
• zest of 1 lemon 
• 1 tbsp lemon juice
• 2 tbsp olive oil 

Garnish 

• good drizzle of honey
• handful of toasted walnuts and pistachios
• 1 tbsp dill leaves, chopped
• rose zaatar 
• olive oil for drizzling

method

1. Put the beetroots in a pan of salted boiling water and cook until tender. This can take unto 35 minutes , depending upon the size of the beets. Set aside until they are just cool enough to touch. 
2. Make the whipped feta - Add the feta, yoghurt, tahini, garlic clove, lemon zest and juice, and dill leaves in a blender or food processor and blitz together until smooth. Gently pour the olive oil to make it extra smooth . Set aside. 
3. Make the vinaigrette for the beetroot -  In a small mixing bowl whisk together the olive oil, vinegar, molasses, balsamic, lemon zest, lemon juice, salt and pepper. Set aside. 
4. Peel the skin of the beetroots and cut into wedges or cubes. Put in a bowl. Toss in the vinaigrette and leave to stand for 15 minutes. Toast the walnut and pistachios and chop them. 
5. Serve - In a serving bowl or plate swirl the whipped feta with the back of the spoon . Drizzle with honey. Now pile the beetroots on top, making sure to leave the dressing behind in the bowl. Sprinkle with the walnuts, pistachios and chopped dill. Finish with some rose zaatar and good drizzle of olive oil. ENJOY!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!