Have an aversion to beets? This is the salad that will make you crave them. Cooked beetroots lightly dressed with a tart citrus balsamic vinaigrette and topped with crumbled feta cheese and chopped cilantro. It’s a everyday salad disguised as a date-night salad.
A beautiful salad in the colors of the Mexican flag, green, white, and red. If you have never prepared beets before it is far simpler than you may think.
How to Make
First, gather your ingredients.
You will need:
For the Salad
4 medium beets
3/4 cup feta cheese
2 tbsp. finely chopped cilantro
For the Vinaigrette
Juice of 1 orange
Juice of 1 lime
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tbsp. honey
1/2 tbsp. dijon mustard
1/2 tsp. salt
1 clove garlic
Preparing the Beets
Cut the tops off the beets and discard the tops.
Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.
Set the beets aside and allow to cool.
Peel the beets once they are cool to the touch.
Cut the beets into 1″ pieces.
Making the Vinaigrette
Make the vinaigrette while the beets are cooking. This gives the flavors of the dressing time to blend.
In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard.
Whisk the ingredients briskly while slowly pouring in the olive oil.
Whisk vigorously until the ingredients have combined.
Add the chopped garlic and salt. Whisk in incorporate.
Set Aside.
Serving the Salad
Divide the beets in 4 small salad bowls.
Top with crumbled feta cheese and chopped cilantro.
Lightly dress with vinaigrette. (Shake well before dressing.)
Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette Recipe
Crave-worthy beet salad with a citrus balsamic vinaigrette topped with crumbled feta cheese and cilantro. Thought you didn’t like beets? It will totally change your mind. It’s a delicious, easy healthy salad.
Cut the tops off the beets. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.
Set the beets aside and allow to cool.
Peel the beets once they are cool to the touch.
Cut the beets into 1″ pieces.
Vinaigrette
In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard.
Whisk the ingredients briskly while slowly pouring in the olive oil.
Whisk vigorously until the ingredients have combined.
Add the chopped garlic and salt. Whisk in incorporate.
Set Aside.
Serving
Divide the beets in 4 small salad bowls.
Top with crumbled feta cheese and chopped cilantro.
Lightly dress with vinaigrette.
Serve at room temperature or lightly chilled.
Notes
Subsitutions
You can substitute goat cheese or ranchero cheese for the feta cheese. The goat cheese will give the salad a sharper taste and the ranchero cheese will give it a milder taste.
Very simple but delicious! Your photos are beautiful and helped follow the recipe. I absolutely loved the dressing I’ll be using that for other salads too, thanks for sharing!
You need to be careful not to overcook beets as they are pain to peel otherwise. There must a trick on peeling beets that I’m missing. My dressing wasn’t quite perfect. You need to measure everything out better I guess. Very good overall. My first time cooking beets although I love them. Thank you.
julie says
I already love beets, so this looks perfect!
Sam says
Very simple but delicious! Your photos are beautiful and helped follow the recipe. I absolutely loved the dressing I’ll be using that for other salads too, thanks for sharing!
Burt says
You need to be careful not to overcook beets as they are pain to peel otherwise. There must a trick on peeling beets that I’m missing. My dressing wasn’t quite perfect. You need to measure everything out better I guess. Very good overall. My first time cooking beets although I love them. Thank you.