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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Ingredients
- 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
Units:
Instructions
- 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.
Assembly
- 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.