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!
Beet Salad with Feta and Mint
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
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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
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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.
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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.
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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.
You are right – the colour of these vegetables are incredbile! So vibrant! I love this healthy salad idea. Thanks.
Golden beets are my absolute favorites! They are so photogenic and delicious.
Wow, your photos are impressive. What lovely subjects those beets make. We make a lot of beet salads, but for some reason I have never added carrot. Great idea. I'm so jealous that you were at New Seasons! One of my favorite places.
I've never seen golden beets before, what an eye opener! And your salad looks gorgeous as ever!
So beautiful, I have never seeing these beets before, awesome colour.
Such a special salad, lovely clicks too ♥
I love golden beets. Well, all beets, actually, and my mother always cooked the beet greens fresh from the garden. What a delicious and beautiful salad!
Stunning photos as always. Those beets are just beautiful 🙂 Well done making sure none of them got waste. I'll def try that vinegar trick in the future. Thanks for sharing!
Beautiful! I struggle with the earthy flavor of beets, admittedly, but their form and color have always been so beguiling. Your photographs show them off at their finest.
Golden beets really are a favourite chpoice around here. All of the flavour without all of the mess.
So catchy,beautiful and stunning salad..
The salad looks lovely! Your photos always make me hungry! Thanks for sharing 🙂
Simply love the bright color of the golden beets!
Prettiest salad ever!! I love golden beets and think they make any salad better 🙂
Sues
I love New Seasons! I had no idea that these beets even existed- I'll have to go by there the next time I visit home!
The colors in this salad are so lively, simply marvelous! It's always a pleasure to read your posts 🙂
I LOVE BEETS. What awesome, summery colors. Gorgeous.
Absolutely gorgeous ~ I could eat that whole thing! 🙂
US Masala
Thank you so much everyone!! They really taste just like regular beets, and have such a wonderful color.
@FreeEatsFood & @Chelsea: New Seasons really is an amazing place. I could walk around the store for hours! I wish they had them in California too, maybe someday. Until then I'll just look forward to going there when I visit my parents 🙂
Lovely, simple, fresh recipe 🙂
Hi Evea-looks like we haven't visited each others' blog for a while. Just left a comment @Parsley Sage's blog and clicked over to you from there.
Your golden beet salad with the feta is so incredibly beautiful, colorful and delicious.
Unfortunately we can't find golden beets in our area here in S. Florida. Wonder how it would be to use red beets?…probably a different flavor, and of course a different color!
I've never heard of golden beets before, thanks for sharing this! I must search for them.
I made this salad tonight, with the addition of a dash of Jane's "All Crazy Mixed Up Seasoning" as a finishing salt. It was wonderful. Golden beets are available at Valentino's in Ridgewood, Queens, NY. It is a definite plus over messy red beets.
Wonderful! So happy to hear that you enjoyed it! 🙂
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