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Beet & mint salad with feta

Beet & mint salad with feta

4
Points®
Total Time
35 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Beets are mounded on top of a bed of arugula, seasoned with a red wine vinaigrette, and topped with fresh mint and crumbled feta to create this beautiful salad. We have a great trick for cooking beets quickly—microwave them instead of roasting them so you can save tons of time. Peeling beets can be a messy business; wear gloves to prevent staining your hands. You can use purchased precooked beets to save even more time, but for the sweetest, richest flavor and color, start with fresh beets.

Ingredients

Uncooked beets

1½ pound(s), small (2 to 3 oz each), without greens

Extra virgin olive oil

1½ Tbsp

Red wine vinegar

2 tsp

Honey

1 tsp

Ground cumin

½ tsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Arugula

3 cup(s), baby

Fresh mint leaves

¼ cup(s), coarsely chopped

Crumbled feta cheese

⅓ cup(s), (1 1/2 oz)

Instructions

  1. Trim roots from beets and leave stem ends intact. Arrange beets in center of large sheet of microwave-safe parchment paper. Drizzle 1 tbsp water over beets. Fold parchment over beets, sealing tightly. Place on microwave-safe plate. Microwave beets on High until tender when pierced with knife through paper, 7 to 8 minutes. Carefully unfold parchment and open packet. (Hot steam will be released.) Let beets cool for 10 minutes.
  2. Meanwhile, to make dressing, in medium bowl, whisk oil, vinegar, honey, cumin, salt, and black pepper.
  3. Using paring knife, trim stem end from each beet. Rub off skins. Cut beets into wedges. In another medium bowl, toss arugula with 1 tbsp dressing. Add beets to remaining dressing and toss to coat. Arrange arugula on platter and top with beets, mint, and cheese.
  4. Serving size: 1 cup

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