beets, salad, feta, mint, carrots

One of my favorite things about coming home to Oregon is getting to go to New Seasons. New Seasons is a local grocery store chain that sells regular and organic gorceries, and they have the best produce department I have ever seen. Everything tastes like it was picked fresh within the hour and is full of intense, rich flavors. They also have a wide variety of produce that you can’t find at other grocery stores, like these golden beets. I was walking around the store and saw them out of the corner of my eye. They’re remarkably bright and have a beautiful color gradient going from gold to a bright deep red-orange. I love beet salad, so I picked them up to put one together. Not one to be wasteful, I also used the beet greens in the salad too. I’m not a big fan of them raw, but I love how they taste blanched with vinegar. I hope you guys like it too, it’s healthy, and the feta and vinegar give it a nice kick!

beets, salad, feta, mint, carrots

Beet Salad with Feta and Mint

Course Salad
Keyword beet
Servings 2 people
Calories 279 kcal

Ingredients

Beet Salad with Feta and Mint

  • 1 pound beets with greens
  • 2 teaspoon extra virgin olive oil
  • ¼ teaspoon flake kosher salt
  • Pinch of black pepper
  • 1 large carrot peeled and ribboned
  • 4 green onions thinly sliced
  • 1 fennel bulbs thinly sliced
  • ¼ cup fresh mint leaves whole
  • 1/4 cup crumbled feta cheese

Vinaigrette

  • 1 1/2 teaspoon red wine vinegar
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon flake kosher sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

Vinaigrette

  1. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper. Set aside.

Beet Salad with Feta and Mint

  1. Preheat the oven to 400 degrees Fahrenheit. Cut the leaves off of the beets and set them aside. Peel the beets with a potato peeler and cut them into roughly ½-inch cubes. Toss them in a bowl with the olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven until tender when pierced with a fork, about 35 to 40 minutes, stirring up the beets on the sheet halfway through. Remove and allow to cool.
  2. Coarsely chop the beet leaves. Bring a small pot of water to a boil. Add the beet leaves and cook for 10 seconds, then pour into a strainer and rinse with cold water. Set aside.
  3. In a medium bowl, toss the vinaigrette together the roasted beets, beet leaves, green onions, fennel, and mint until they are covered in the dressing. Sprinkle with the feta cheese, toss once more, and serve immediately.
Nutrition Facts
Beet Salad with Feta and Mint
Amount Per Serving
Calories 279 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 1346mg59%
Potassium 1417mg40%
Carbohydrates 36g12%
Fiber 11g46%
Sugar 18g20%
Protein 8g16%
Vitamin A 5885IU118%
Vitamin C 33.7mg41%
Calcium 227mg23%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

beets, salad, feta, mint, carrots

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