Beet Salad with Feta

Row of five organic beetroots on dark wood
Westend61/Creative RF/Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 2 Servings
Nutritional Guidelines (per serving)
391 Calories
22g Fat
39g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 Servings
Amount per serving
Calories 391
% Daily Value*
Total Fat 22g 29%
Saturated Fat 8g 38%
Cholesterol 33mg 11%
Sodium 570mg 25%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 19%
Protein 12g
Calcium 388mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for a Mediterranean beet salad with feta presents a great collection of tastes: sweet, salty, and tart, with peppery notes from the arugula. It's delicious any time of year and pairs particularly well with roast chicken.


  • For the Salad:
  • 2 large beets
  • 1/2 small red onion (thinly sliced into half rounds)
  • 3 cups arugula
  • 1/2 cup feta cheese (crumbled)
  • For the Dressing:
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 small garlic clove (finely chopped)
  • 1/4 cup mint (chopped)
  • 1/4 teaspoon allspice
  • salt to taste
  • black pepper to taste

Steps to Make It

  1. Trim greens from beets, but do not peel or cut into beet itself to prevent bleeding. Put whole beets in a saucepan and bring to a boil.

  2. Reduce heat to a simmer and cook until tender, about 45 minutes. Transfer beets to an ice bath to stop cooking.

  3. In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and pepper to taste, and 2 tablespoons mint.

  4. Place onions in a bowl, coat with some of the vinaigrette, and allow to sit for 15 minutes to soften the onions' bite.

  5. Cut beets into bite size pieces.

  6. Arrange greens on a platter, add beets, sprinkle with feta and remaining mint, and dress with vinaigrette.