I love beets, any time of the year. I made this Beet Root, Mint and Feta Salad for lunch recently and it was just right. It is very light, the mint made it especially refreshing and full of flavor.

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  • Course Lunch
  • Cuisine Italian
  • Keyword 15 Minute Meal, Vegan, Vegetables, Vegetarian
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Servings Prep Time Cook Time
2 people 10 minutes
Passive Time Total Time
10 minutes
Pre-cooked beets are available in the produce section of most grocery stores. Using these beets can save a lot of time.
Degree of Difficulty
  • 2-3 large beets cooked and peeled
  • 1 recipe Homemade Balsamic Dressing
  • freshly ground black pepper
  • kosher salt
  • 1 container baby salad greens pre washed
  • 6-8 mint leaves cut into julienne
  • 6 oz feta packed in water and whole
  • 1 tbspn olive oil
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Use pre-cooked beets or cook beetroots for 60 minutes in a pre heated 350° in a pan with 1/2 cup water and covered tightly with aluminum foil.
  3. Allow to cool, then peel and set aside, when cool enough to handle, cut into quarters or 8th's . if you are using pre-cooked beets, cut into quarters, Pace in a deep bowl.
  4. Mix dressing ingredients and pour 2/3 of the dressing over the beets.
  5. Break feta into large uneven chunks and set aside.
  6. Roll mint leaves into a cylinder and slice into 1/4" slices.
  7. Add a large handful of the mixed greens, per person, into a deep mixing bowl.
  8. Season salad greens with salt and freshly ground pepper, and then drizzle with olive oil, toss greens to combine.
  1. Mound a good portion (about a generous handful) of salad greens into a rimmed bowl.
  2. Add 6-8 segment of marinated beets to each bowl, sprinkle with feta cheese.
  3. Drizzle the remaining dressing on the feta and the salad greens and serve with toasted baguette slices.

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