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–+ servings
beet and feta salad

Beet Feta Salad

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 aluminum foil

Ingredients
  

  • 4 medium beets scrubbed and trimmed
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 100 grams feta cheese crumbled
  • 2 tablespoons fresh mint leaves chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 50 grams arugula

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wrap each beet in aluminum foil and place them on a baking sheet.
  • Roast the beets in the oven for 45 minutes or until tender.
  • Let the beets cool for 10 minutes, then peel and dice them.
  • In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard.
  • In a large mixing bowl, combine the diced beets, crumbled feta cheese, and chopped mint leaves.
  • Drizzle the dressing over the beet mixture and toss to combine.
  • Add the arugula to the salad and gently mix to incorporate.
  • Season with salt and pepper to taste before serving.

Notes

For best results, ensure that the beets are roasted until fully tender to enhance their natural sweetness, which pairs beautifully with the tangy feta and mint. The salad can be prepared a day in advance, allowing the flavors to meld, but add the arugula just before serving to maintain its crispness.
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