Roasted Golden Beet Salad with Whipped Feta, Pomegranates, and Pistachios

By Kielian Baird

Serving Size: 3-4

Ingredients:

1. 6 golden beets 

2. 2 tablespoons olive oil 

3. 2 teaspoon fresh thyme 

4. Salt and pepper to taste

5. 10 ounce block of feta 

6. ½ cup full fat greek yogurt 

7. 1 teaspoon orange zest 

8. 4 tablespoons extra virgin olive oil 

9. ½ cup toasted pistachios, chopped

10. ¼ cup pomegranate seeds 

11. 1 tablespoon hot honey and more fresh thyme to garnish

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. Wash the beets well, dry, and peel them. Slice into fourths or even smaller depending on preference. Place beets in a single layer on a parchment lined baking sheet. Drizzle with olive oil, thyme leaves, salt, and pepper. Roast for 30-45 minutes depending on size, until tender when pierced with a fork. Set aside to cool. 

3. In a food processor, add the feta, yogurt, and orange zest, blending until smooth. While blending, drizzle in olive oil until mixed through. 

4. Scoop into a serving dish, place the roasted beets on top. Sprinkle chopped pistachios, pomegranate seeds, and fresh thyme leaves over the beets. Drizzle of good quality olive oil, hot honey, and flaky salt to finish.

5. Serve on its own or pair with good quality sourdough toast or warmed pitas!