Ingredients
- Beets, medium size: 4
- Feta cheese, crumbled: 4 ounces
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Honey: 1 teaspoon
- Fresh mint, chopped: 2 tablespoons
- Walnuts, chopped: 1/4 cup
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: Let beets cool slightly. Once cool enough to handle, peel and cut into 1/2-inch cubes.
- Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Step 4: In a large bowl, combine the cubed beets and dressing. Toss gently to coat.
- Step 5: Add the crumbled feta cheese, chopped mint, and chopped walnuts to the bowl. Toss lightly to combine.
- Step 6: Serve immediately or chill for later. The salad is best served within a few hours of assembly.
Notes
- To prevent the beets from staining everything, toss them with the dressing before adding the feta, mint, and walnuts.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but the walnuts may soften slightly.
- This salad is fantastic served alongside grilled chicken or fish for a light and flavorful meal.
- If you don't have fresh mint, a pinch of dried mint will work in a pinch, but fresh is definitely best!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American