Roasted Carrot and Whipped Feta Salad
Time: 2 Hours + 8 Hours Inactive ・ Difficulty: Medium ・ Serves: 6 Salads
This vibrant dish layers sweet roasted carrots, smoked beets, and tangy whipped feta for a beautifully balanced dish full of flavor and texture. Packed with fiber-rich vegetables, antioxidants, and bright herbs, it’s a nourishing yet elevated plate that celebrates spring ingredients.
INGREDIENTS
FOR THE SALAD
6 ounces whipped feta
18 ounces roasted carrots with garlic and thyme
6 ounces smoked beets
3 ounces cilantro sprigs
1.5 ounces hibiscus pickled shallots
1-1/2 tablespoons lemon oil
6 pinches za'atar spice mix
FOR THE WHIPPED FETA
4 ounces feta cheese
1-1/2 ounces cream cheese, low-fat
1/2 ounce honey
FOR THE ROASTED CARROTS
18 ounces baby carrots
1 teaspoon garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon rosemary olive oil
FOR THE SMOKED BEETS
6 ounces beets
FOR THE HIBISCUS PICKLED SHALLOTS
3 tablespoons Champagne vinegar
1-1/2 tablespoons cane sugar
1 pinch salt
1 dried hibiscus flower
1-1/2 ounces shallots, sliced
FOR THE ZA'ATAR SPICE MIX
1/4 teaspoon sesame seeds
1/4 teaspoon sumac
1/4 teaspoon salt
1/4 teaspoon dry thyme
1/4 teaspoon cumin
1/4 teaspoon dry oregano
FOR THE LEMON OIL
1-1/2 tablespoons canola oil
1/4 teaspoon lemon zest
INSTRUCTIONS
TO MAKE THE SALAD
Using a large plate, pipe 4 dots of whipped feta around the plate (1/4 ounce each).
Cut the roasted carrots in half lengthwise and add to the plate, alternating directions in a pattern.
Arrange beets around the plate, then place cilantro leaves around the plate, and on top of the carrots and beets.
Add pickled shallots to the plate, along with some drops of the pickling liquid on top of the cilantro leaves.
Finish each plate with a light drizzle of lemon oil and a pinch of za'atar spice mix.
TO MAKE THE WHIPPED FETA
Add feta cheese to a food processor and pulse until finely crumbled.
Add softened cream cheese and honey.
Blend until smooth, scraping down the sides as needed. Place into a piping bag.
TO MAKE THE ROASTED CARROTS
Wash carrots well.
Toss the carrots with the garlic, thyme, and rosemary olive oil.
Roast in the oven at 350 F for 20 minutes, or until fork-tender. Cool before serving.
TO MAKE THE SMOKED BEETS
Steam the whole beets for 1 hour (alternatively, you can boil the beets).
Allow to cool, then peel and cut into bite-sized pieces.
Fire up your smoker to 300 F.
Smoke the beets for 1 hour. Cool before serving.
TO MAKE THE HIBISCUS PICKLED SHALLOTS
Place the vinegar, cane sugar, salt, and hibiscus flower into a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Place the sliced shallots into a glass jar and pour the pickling liquid over them. Place in the fridge, uncovered, overnight.
Remove the hibiscus flower before serving.
TO MAKE THE ZA'ATAR SPICE MIX
Toast the sesame seeds in the oven at 300 F for 10 minutes.
Cool, then grind with a mortar and pestle.
Mix with remaining ingredients.
TO MAKE THE LEMON OIL
Mix canola oil with lemon zest and let sit overnight.