Thinly sliced beets and red onions are topped with salty feta and tangy, fresh mint vinaigrette in this dynamic beet salad recipe.
The beets in our garden are ripe — so ripe — and waiting to be used. I’ve been plucking them a bunch at a time, reserving the greens for things like chimichurri and pesto. The beautiful, bulbous red globes become roasted beets, salads and other dishes.
It’s been an unusually successful beet growing year for us. In the past, our efforts have produced sparse greens and small bulbs. But this year, the beets are big and the greens are plentiful. What a wonderful thing it is!
So as we seek to enjoy our beets, we’re experimenting with new ways to eat them.
Beet Salad with Mint Vinaigrette and Feta is one of my new favorite salads.
Arrange thin, tender slices of cooked beets on a plate. Top them with thin shards of zesty red onions and a sprinkle of salty, creamy feta. Finally, drizzle on the vinaigrette — an unexpected combination of tangy, minty goodness — bringing it all together.
You’ll want to boil the beets whole, which takes about 45 minutes. You can also purchase already cooked baby beets. If you go that route you’ll need about eight baby beets to get enough for this recipe. Cool the beets — I do this by rinsing them with cold water — once they are tender.
Then peel the beets and slice ultra-thin. I love to use a mandoline for this — it makes it so easy and keeps the slices uniformly perfect.
Beets peel super easily once cooked.
Arrange the beets on four plates. You’ll want to spread them out all over. And then top with ultra-thin slices of red onion and a sprinkling of feta.
Finally, make the mint vinaigrette. Mint is such an underrated herb! Whirl it together with apple cider vinegar, olive oil, honey and scallions for a delightful, tangy dressing.
Drizzle it all over the salad. Mmm… Are you ready to dig in? I am!
But first, you’ll want to add that pretty dash of green. The dark green parts of the scallion used in the vinaigrette are perfect for snipping or thinly slicing on top. How lovely, right?
And now, it’s ready to be devoured. Dig in!
- 4 large beets, boiled whole
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup apple cider vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh mint leaves
- 1 teaspoon honey
- 1 scallion, white and light green parts chopped, dark green set aside
- salt and pepper, to taste
- Remove the skin from the cooked beets and slice thinly. This can be done with a sharp knife or a mandoline. Arrange the slices on four plates (one beet per plate).
- Evenly split the red onions among the plates, arranging on top of the beets. Sprinkle with feta (about 1 tablespoon of crumbled feta per plate).
- In the bowl of a small food processor or a blender, add the apple cider vineger, olive oil, mint, honey and white and light green parts of the scallion. Sprinkle in a pinch or two of salt and pepper. Whirl together until the mint is finely chopped.
- Spoon the vinaigrette over the beet salads, spreading it all around.
- Thinly slice or snip the dark green parts of the scallion on top of the salads.
- Serve immediately.