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.
Prepare Time 15 minutes
Cook Time 45 minutes
Total Time1 hour
For the Vinaigrette
- Juice of 1 orange
- Juice of 1 lime
- 2 tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 tbsp. honey
- ½ tbsp. dijon mustard
- ½ tsp. salt
- 1 clove garlic
Instructions
Beets
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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.
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Set the beets aside and allow to cool.
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Peel the beets once they are cool to the touch.
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Cut the beets into 1″ pieces.
Vinaigrette
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In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard.
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Whisk the ingredients briskly while slowly pouring in the olive oil.
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Whisk vigorously until the ingredients have combined.
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Add the chopped garlic and salt. Whisk in incorporate.
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Set Aside.
Serving
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Divide the beets in 4 small salad bowls.
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Top with crumbled feta cheese and chopped cilantro.
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Lightly dress with vinaigrette.
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Serve at room temperature or lightly chilled.
Notes
Substitutions
- 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.
PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Mexican Food Journal
