Originally posted July 03, 2018

Beet Salad with Feta Cheese

Beet Salad with Feta Cheese by MexFoodJournal

Mexican Food Journal

Beet salad with a citrus balsamic vinaigrette topped with crumbled feta cheese and cilantro.


  • 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



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.

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.
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.

1 hour



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Adapted from

Mexican Food Journal
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