Beet Salad Recipe with Feta Cheese and Citrus Balsamic Vinaigrette
User Reviews
3.4
Beet Salad Recipe with Feta Cheese and Citrus Balsamic Vinaigrette
Description
This salad features medium red or golden beets boiled until tender, peeled, and cut into one-inch pieces. Crumbled feta cheese adds a salty creaminess while chopped cilantro lends a fresh herbaceous note. The dressing uses juices of orange and lime mixed with balsamic vinegar, olive oil, honey, Dijon mustard, garlic, and salt, providing a citrusy, slightly sweet, and tangy flavor that complements the earthiness of the beets.
The method involves cooking beets in water until soft, peeling them once cooled, and cutting into chunky pieces. The vinaigrette is whisked together, emulsifying olive oil gradually for a smooth texture. The salad is assembled by layering beets with feta and cilantro and lightly dressing for an even coat. It is served chilled, which enhances the refreshing acidity and texture contrast.
Variations include substituting goat or ranchero cheese for feta for different flavor intensity, adding diced red onion for a subtle bite, and replacing lime juice with lemon juice to alter the citrus profile. This salad works well as a side dish or light starter, capitalizing on the natural flavors of the beets and cheese balanced by the vibrant vinaigrette.
Ingredients
Salad
- 4 beet red or golden, medium
- ¾ cup feta cheese
- 2 tbsp. cilantro finely chopped
Vinaigrette
- orange juice juice of 1 orange
- lime juice of 1
- 2 tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 tbsp. honey
- ½ tbsp. Dijon mustard
- ½ tsp. 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
- Goat or ranchero cheese can be used instead of feta for a sharper or milder flavor, respectively.
- One tablespoon of lemon juice may replace lime juice if preferred.
- Diced red onion added to each serving adds a mild kick to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 168kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Sodium | 368mg | 15% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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