Rainbow Beet Salad with Feta and Mint
Servings Prep Time
4as a side dish 10-15minutes
Cook Time
45minutes
Servings Prep Time
4as a side dish 10-15minutes
Cook Time
45minutes
Instructions
  1. Cook four medium to large beets using your preferred method (steamed, boiled etc.) See the notes below on how I cook my beets. Once cooled, slice beets into 1/4 inch thick rounds and place on the serving dish in rows, alternating the colors (one yellow row, one red row) — slightly overlapping the slices.
  2. While the beets are cooking, in a small, dry pan (over medium heat) lightly toast the pine nuts until fragrant and lightly browning — no more than five minutes. Set aside.
  3. Slice your block of feta into 1/4 inch wedges and tuck them in between the beet slices.
  4. Top with mandarins, chopped mint, toasted pine nuts, a few generous pinches of kosher salt and freshly ground pepper.
  5. Finish off with a drizzle of lemon mint dressing, reserving the rest for the table (so dinners can add extra dressing as they please).
Lemon mint dressing
  1. In a small food processor or blender, blitz oil, lemon, yogurt, mint and salt and pepper. Serve over salad. * Alternatively, finely mince mint leaves, combine with other ingredients and shake in a sealed mason jar until well combined.
Recipe Notes

I’ve found the easiest beet cooking method to be boiling them skin-on for a good 45 minutes to an hour (or until they feel tender when pierced with a fork). Place under cool running water until they can be handled. At this point, you can easily remove their skins by rubbing them with paper towel.

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