Ingredients
- Beets, medium size: 4
- Feta cheese, crumbled: 4 ounces
- Walnuts, toasted: 1/4 cup
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Fresh mint, chopped: 2 tablespoons
- 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 roast for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: Let the beets cool slightly. Once cool enough to handle, peel the skins off the beets. You can use gloves to prevent staining your hands.
- Step 3: Cut the peeled beets into wedges or cubes and place them in a large bowl.
- Step 4: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Step 5: Pour the dressing over the beets and toss gently to coat.
- Step 6: Arrange the dressed beets on a serving platter or individual plates. Sprinkle with crumbled feta cheese, toasted walnuts, and fresh mint. Serve immediately or chill for later.
Notes
- Store leftover beet salad in an airtight container in the refrigerator for up to 3 days, but the beets may bleed color over time.
- This salad is best served cold or at room temperature; avoid reheating as it will wilt the mint and soften the feta.
- A drizzle of extra honey and a sprinkle of flaky sea salt right before serving elevate the flavors beautifully.
- Roasting the beets with a splash of balsamic vinegar in the foil intensifies their natural sweetness and makes peeling easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American