If you’re new to the crazy feta craze, it’s feta combined with spice and jalapeno, which add a nice zing to that salty creaminess! I love to pair feta with carrots or beets naturally, so I thought this spicy version would be a delicious pairing with the caramelized roasted veggies and honestly, delicious is an understatement. I add hot honey on top and pair it with crunchy salted pistachios. This is so easy and gives restaurant vibes. 10/10
Crazy Feta Root Vegetable Salad
Ingredients
- 1 large beet or 2 regular beets washed and peeled
- 8 rainbow carrots washed and peeled
- 1 jalapeño halved
- 1 tablespoon avocado oil
- Salt and pepper to taste
- 4-6 ounces feta cheese room temperature
- Ground harissa to taste
- 2 tablespoons hot honey or to taste, I eyeballed it
- Microgreens or greens of your choice
- Extra virgin olive oil
- ¼ cup crushed pistachios
Directions
- Preheat your oven to 400°F (200°C).
- Wash and peel the beets. Cut them into wedges. Trim the tops and ends of the rainbow carrots, then cut them into similar sizes, about 3-4 inches long, halving if thick. Halve the jalapeño lengthwise and remove the seeds if desired.
- Place the beet wedges, carrot pieces, and halved jalapeño on a baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for about 30-40 minutes or until tender.
- While the vegetables are roasting, set the feta out at room temp.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Chop the jalapeño and mash it into a bowl with the feta and harissa to taste.
- To assemble the salad, spread the crazy feta mixture on a serving plate.
- Drizzle the hot honey over the feta.
- Scatter microgreens or greens of your choice over the feta. Add a drizzle of olive oil to the salad.
- Arrange the roasted root vegetables on top of the feta and greens.
- Finish by sprinkling with crushed pistachios.
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