Ingredients
- Beets, medium size: 4
- Feta cheese, crumbled: 4 ounces
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Fresh mint, chopped: 2 tablespoons
- Walnuts, toasted and chopped: 1/4 cup
- Honey: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and bake for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: Let the beets cool slightly, then peel off the skin. Cut the beets into bite-sized wedges or cubes.
- Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Step 4: In a large bowl, combine the cooked beets and the dressing. Toss gently to coat.
- Step 5: Arrange the dressed beets on a serving platter or individual plates. Crumble the feta cheese over the beets and sprinkle with fresh mint and toasted walnuts.
Notes
- Store leftover beet salad in an airtight container in the refrigerator for up to 3 days; the beets will continue to release moisture, so expect some color bleed.
- This salad is best served cold or at room temperature; avoid reheating, as the feta and mint will wilt.
- Serve this vibrant salad as a light lunch, a colourful side dish with grilled chicken or fish, or as part of a Mediterranean mezze platter.
- For the best flavour, don't skip toasting the walnuts – it intensifies their nutty flavour and adds a delightful crunch that complements the sweetness of the beets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American