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Beet Salad with Feta


Beet Salad with Feta

Beet Salad with Feta

Copyright 2008 Kevin D Weeks
This recipe for a Mediterannean beet salad with feta presents a great collection of tastes: sweet, salty, and tart, with peppery notes from the arugula. It's delicious any time of year and pairs particularly well with roast chicken. (Larger image. Serves 2.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • *** Salad ***
  • 2 lg. beets
  • 1/2 sm. red onion; thinly sliced into half rounds
  • 3 cups arugula
  • 1/2 cup crumbled feta cheese
  • *** Dressing ***
  • 2 Tbsp. olive oil
  • 4 tsp. red wine vinegar
  • 1 sm. garlic clove; finely chopped
  • 1/4 cup chopped mint
  • 1/4 tsp. ground allspice
  • Salt and pepper


1. Trim greens from beets, but do not peel or cut into beet itself to prevent bleeding. Put whole beets in a sauce pan and bring to a boil.

2. Reduce heat to a simmer and cook until tender, about 45 minutes. Transfer beets to an ice bath to stop cooking.

3. In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and pepper to taste, and 2 tablespoons mint.

4. Place onions in a bowl, coat with some of the vinaigrette, and allow to sit for 15 minutes to soften the onions' bite.

5. Cut beets into bite size pieces.

6. Arrange greens on a platter, add beets, sprinkle with feta and remaining mint, and dress with vinaigrette.

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