Beet Salad with Feta
You will love this vibrant beet salad with crumbled creamy feta pieces, refreshing herbs, and a simple vinaigrette dressing. This is a simple salad that's easy to make for gatherings for a light lunch!
Servings: 4 servings
Calories: 157kcal
Ingredients
- 3 medium-sized beets cooked, peeled, and diced
- ⅓-1/2 cup crumbled feta cheese (choose a df version if vegan)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup or to taste
- ¼ teaspoon salt add more to taste
- freshly ground pepper add to taste
- ¼ cup freshly chopped mint or dill (add extra for garnish)
- chopped salted pistachios optional, for topping
- Mixed greens (like arugula) optional, for serving
Instructions
- BEETS: If your beets aren't cooked yet, you can roast or boil them until tender. Once cooked, let them cool slightly, then peel and slice them into thin rounds or cubes.3 medium-sized beets
- DRESSING: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper until well combined.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup, ¼ teaspoon salt, freshly ground pepper
- ASSEMBLE: In a medium-sized bowl, add you diced beets with your dressing and fresh mint. Gently toss until combined.¼ cup freshly chopped mint or dill
- SERVE: Serve on a platter or individual plates over mixed greens (optional). Sprinkle with your feta crumbles and pistachio pieces (optional). Garnish with more herbs for more color. This is great as a side dish or appetizer!⅓-1/2 cup crumbled feta cheese, Mixed greens (like arugula), chopped salted pistachios
Nutrition
Calories: 157kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 409mg | Potassium: 243mg | Fiber: 2g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg