Colorful Crave-Worthy Salad
Have an aversion to beets? This is the cold beet salad recipe 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 an everyday salad disguised as a date-night or dinner party 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 Beet Salad
First, gather your ingredients.
You will need:
For the Salad
- 4 medium beets
- ¾ cup feta cheese
- 2 tablespoon finely chopped cilantro
For the Vinaigrette
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon dijon mustard
- ½ teaspoon salt
- 1 clove garlic
Cooking 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 until they are fork tender.
- 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 Beet Salad Dressing (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, vinegar, 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.
- Taste the dressing and add salt to taste if needed.
- Set Aside.
Serving the Salad
- Divide the beets into 4 small salad bowls.
- Top with crumbled feta cheese and chopped cilantro.
- Lightly drizzle each salad with vinaigrette. (Shake well before dressing.)
- Serve lightly chilled.
Looking for the best beet salad? This may be it. Provecho!
Beet Salad Recipe with Feta Cheese and Citrus Balsamic Vinaigrette
Crave-worthy cold 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.
Servings 4 servings
Calories 168kcal
Ingredients
Salad
- 4 medium beets
- ¾ cup feta cheese
- 2 tablespoon finely chopped cilantro
Vinaigrette
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon dijon mustard
- ½ teaspoon salt
- 1 clove garlic
Instructions
Beets
- 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.
- Taste the dressing and add salt to taste if needed.
- Set Aside.
Serving
- Divide the beets in 4 small salad bowls.
- Top with crumbled feta cheese and chopped cilantro.
- Lightly dress with vinaigrette dressing.
- Serve 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.
- You can substitute 1 tablespoon lemon juice for the lime juice.
- A teaspoon of diced red onion in each bowl adds a little kick.
Nutrition
Serving: 1cup | Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 6g | Sodium: 368mg | Sugar: 18g
More Mexican Salads
Mexico has many great salads. Here are a few of our favorites. They go far beyond the bagged salad mixes.
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.
Kelly says
Emailing this beet salad recipe to myself
Jessica Watson says
Made it over the 4th of july and it was definitely delicious! Thank you so much!
Douglas Cullen says
Awesome. I glad you liked it!
Cassandra Pope says
Delish!
T C says
This is so delicious. One does not even need to follow ‘amounts’. That’s an excellent recipe. Thanks for sharing.
Elisabeth says
Best beet salad ever. What a delightful combination with cilantro and feta. But salad dressing is my new favorite for all kinds of salads.
M says
are the beets supposed to be fully submerged under water or just 2” of water in the pot?
Wil says
Great! But discard the beet green tops?!!! 😲😩😠 no! Beet greens are delicious cooked! Don’t discard them!
Paul says
The recipe is great. The printing of the recipe is too large. It takes three pages to print it.