Description
A fresh Mediterranean-style Greek beet salad featuring tender beets tossed in olive oil and red wine vinegar, topped with creamy feta cheese and herbs for a colorful, simple, and flavorful dish.
Ingredients
- 4 medium beets
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1/4 small red onion, thinly sliced (optional)
Instructions
- Wash the beets thoroughly and trim the stems.
- Place the beets in a pot of water and boil for 30–40 minutes until tender when pierced with a fork.
- Allow the beets to cool slightly, then rub off the skins.
- Slice the beets into rounds or wedges and place them in a bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- Pour the dressing over the beets and gently toss to coat.
- Add the sliced red onion if using.
- Sprinkle crumbled feta cheese and chopped parsley over the salad.
- Serve chilled or at room temperature.
Notes
- Add toasted walnuts or pine nuts for extra crunch.
- Sliced cucumbers can be added for additional freshness.
- Drizzle a little honey into the dressing for a slightly sweeter flavor.
- Fresh dill can be used instead of parsley for a stronger Greek aroma.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep feta separate during storage if possible to maintain freshness.
- Toss again before serving if the dressing settles.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
