EyeSwoon

Beet, tomato + citrus salad with whipped feta + pistachios

Poppy's Catering

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  • Ingredients

    • For 4-6 servings 

      Whipped feta:

      • 8 oz feta, crumbled
      • 2 oz cream cheese
      • 1 tablespoon heavy cream 

      Salad:

      • 2 red beets
      • 2 golden and/or chioggia beets 
      • 2 cups tomatoes 
      • 1/2 cup supreme oranges and/or grapefruit 
      • Salt and Pepper
      • Olive oil
      • 1/2 cup chopped pistachios

       

  • The Prep

    • Whipped feta:

      Combine all ingredients into a food processor and blend until smooth. 

      Salad:

      Roast beets at 350 degrees in shallow pan of water. Season with salt and pepper. Roast until tender and cooked through. Cut tomatoes into wedges, and if using cherry tomatoes cut in half. Supreme citrus by cutting off tops of citrus and rind, leaving only orb of flesh intact. Cut out the slices without the membrane. Peel cooked beets and cut into wedges. Combine beets, tomatoes, and citrus. Season mixture with salt, pepper and olive oil. To serve, dollop whipped feta at bottom of bowl and use a spoon to spread it up the sides. Place beet, tomato, and citrus mix on top of whipped feta. Garnish with chopped pistachios and beautiful greens/edible flowers.