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.

Beet Root, Mint and Feta Salad with Balsamic Dressing

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Course: Lunch
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : Pre-cooked beets are available in the produce section of most grocery stores. Using these beets can save a lot of time.


  • 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 tbsp olive oil


  • Gather all ingredients before starting recipe.
  • 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.
  • 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.
  • Mix dressing ingredients and pour 2/3 of the dressing over the beets.
  • Break feta into large uneven chunks and set aside.
  • Roll mint leaves into a cylinder and slice into 1/4" slices.
  • Add a large handful of the mixed greens, per person, into a deep mixing bowl.
  • Season salad greens with salt and freshly ground pepper, and then drizzle with olive oil, toss greens to combine.


  • Mound a good portion (about a generous handful) of salad greens into a rimmed bowl.
  • Add 6-8 segment of marinated beets to each bowl, sprinkle with feta cheese.
  • Drizzle the remaining dressing on the feta and the salad greens and serve with toasted baguette slices.

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