Beet Salad with Feta

Beet Salad with Feta

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Appetizer, Salad, Side Dish
Cuisine American, Fast and Fresh, Vegetarian
Servings 4
Calories 245 kcal


  • 4 medium beets
  • 3/4 cup crumbled feta cheese
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 medium orange juiced (or 1/4 cup orange juice)
  • 1 lime juiced (or 2 Tbsp lime juice)
  • 1 tsp white balsamic vinegar
  • 1 1/2 Tbsp honey Dijon mustard
  • 1/2 tsp salt more or less to tast


  • Wash beets and cut both ends off. Place in pot and cover with 2 inches of water. Bring to boil and then reduce heat to low. Cook for about 45 minutes until beets are tender. Remove from water, cool, peel and chop into 1/2 inch pieces.
  • While beets are cooking, combine olive oil, vinegar, juices, minced garlic, honey mustard and salt. Whisk until mixed thoroughly.
  • Place chopped beets in a bowl. Top with feta cheese and then parsley. Drizzle with desired amount of dressing and toss. Serve on a bed of beet greens.


Calories: 245kcalCarbohydrates: 26gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 767mgPotassium: 665mgFiber: 6gSugar: 17gVitamin A: 425IUVitamin C: 34mgCalcium: 191mgIron: 2mg
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