3 Beet Salad With Dill & Feta – a delicious recipe with beets, golden beets, red beets, red wine vinegar, mustard, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Scrub beets under running water to remove any dirt and cut off tops. Put the beets in large saucepan, cover with water, and boil them until tender, about 25 minutes. Drain the beets and run under cold water. Set the beets aside until they are cool enough to handle and then use your fingers or a paring knife to remove and discard the skins. Quarter and then slice the beets, dropping the piece into a serving bowl.
2
Combine the vinegar, mustard, and salt in small dish and whisk until the salt dissolves. Whisk in the olive oil until blended and then pour the dressing over the beets. Sprinkle the feta, dill, and parsley over the salad. Toss the beet salad and cover. Let stand for 2 hours, tossing occasionally, before serving.
3
Serve over arugla.
972
kcal
Calories
105
g
Fat
4
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 small to medium Chioggia beets, 3 small to medium golden beets, 3 small to medium red beets, 2 t red wine vinegar, and more.
Yes, 3 Beet Salad With Dill & Feta falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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