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beet salad topped with feta

Beet Salad with Feta

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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 Large pot
  • 1 colander
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Whisk
  • 1 serving platter

Ingredients
  

  • 4 large beets
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup feta cheese crumbled
  • 1/4 cup walnuts chopped
  • 2 tablespoons fresh mint chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash and trim the beets, then wrap each beet in aluminum foil.
  • Place the wrapped beets on a baking sheet and roast for 45 minutes or until tender.
  • Allow the beets to cool for 10 minutes, then peel and slice them.
  • In a mixing bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
  • Combine the sliced beets with the dressing and toss to coat.
  • Transfer the dressed beets to a serving platter.
  • Top with crumbled feta cheese, chopped walnuts, and fresh mint.
  • Serve immediately or chill in the refrigerator for 30 minutes for a more melded flavor.

Notes

For a more intense flavor, consider roasting the beets a day in advance and letting them marinate in the dressing overnight in the refrigerator. Additionally, you can substitute walnuts with pecans or almonds if you prefer. If you're not a fan of mint, fresh parsley or arugula can add a different flavor dimension to the salad.
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