Beet Salad With Feta, Orange And Mint Recipe

Name: Beet Salad With Feta, Orange And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large beets, washed but not peeled; 2 tablespoons olive oil; coarse salt; fresh ground black pepper; 1 teaspoon freshly squeezed orange juice; 2 teaspoons balsamic vinegar; 4 1/2 teaspoons extra-virgin olive oil; 3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines); 1/4 cup coarsely chopped mint leaf; 3 teaspoons minced shallots; 1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

Servings: persons

2 large beets, washed but not peeled
2 tablespoons olive oil
coarse salt
fresh ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines)
1/4 cup coarsely chopped mint leaf
3 teaspoons minced shallots
1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

1
Preheat the oven to 400u00b0F.
2
In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
3
While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
4
When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
5
Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large beets, washed but not peeled, 2 tablespoons olive oil, coarse salt, fresh ground black pepper, and more.

Yes, Beet Salad With Feta, Orange And Mint 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.

That's it — enjoy your meal!

Beet Salad With Feta, Orange And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions