Root Vegetable and Feta Salad Recipe

Name: Root Vegetable and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, minced; Salt; 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil; 1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin; 1 red onion, shaved thin and soaked in ice water for 10 minutes; 1 small (4 ounce) cucumber, thinly sliced; 1 cup crumbled barrel-aged feta; 1/4 cup chopped fresh dill; 1/4 cup fresh mint, torn; Freshly ground black pepper

Servings: persons

1 clove garlic, minced
Salt
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin
1 red onion, shaved thin and soaked in ice water for 10 minutes
1 small (4 ounce) cucumber, thinly sliced
1 cup crumbled barrel-aged feta
1/4 cup chopped fresh dill
1/4 cup fresh mint, torn
Freshly ground black pepper

1
Put the garlic and a pinch of salt in a large mixing bowl.
2
Add the vinegar and slowly whisk in the oil.
3
Add the carrots and beets, onion, cucumber, feta, dill, and mint.
4
Gently toss.
5
Add salt and pepper, to taste.
6
Transfer to a large platter and serve immediately.
7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 clove garlic, minced, Salt, 1/4 cup red wine vinegar, 1/2 cup extra-virgin olive oil, and more.

Yes, Root Vegetable and Feta Salad 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.

Root Vegetable and Feta Salad

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