Skip to main content
Epicurious
Gourmet

Beet and Feta Salad

3.8

(5)

Image may contain Plant Food Vegetable and Cauliflower
Beet and Feta SaladRomulo Yanes

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 1 serving

Ingredients

4 small canned whole beets (1 to 1 1/2 inches in diameter), drained
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon crumbled feta
3/4 cup microgreens or mesclun (mixed baby salad greens)

Preparation

  1. Step 1

    Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.

    Step 2

    Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.

TagsSaladBeetRoot VegetableVegetableFetaCheeseDairySideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerNo-CookGourmet
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.