Beet Salad with Feta

Row of five organic beetroots on dark wood
Westend61/Creative RF/Getty Images
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 2 Servings
Ratings (4)

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.

What You'll Need

  • 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

How 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.
  1. Cut beets into bite size pieces.
  2. Arrange greens on a platter, add beets, sprinkle with feta and remaining mint, and dress with vinaigrette.
Nutritional Guidelines (per serving)
Calories 391
Total Fat 22 g
Saturated Fat 8 g
Unsaturated Fat 12 g
Cholesterol 33 mg
Sodium 570 mg
Carbohydrates 39 g
Dietary Fiber 5 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)