Beet & mint salad with feta
1½ pound(s), small (2 to 3 oz each), without greens
Extra virgin olive oil
3 cup(s), baby
Fresh mint leaves
¼ cup(s), coarsely chopped
Crumbled feta cheese
⅓ cup(s), (1 1/2 oz)
- 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.
- Meanwhile, to make dressing, in medium bowl, whisk oil, vinegar, honey, cumin, salt, and black pepper.
- 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.
- Serving size: 1 cup