Beet and Feta Salad

beet and feta salad

This super flavorful Beet and Feta Salad is a great lunch or side dish at supper. 

Beet and Feta Salad
Makes 6 servings
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  1. 6 medium beets with green tops (about 2½ pounds)*
  2. ½ cup water
  3. 3 cups Italian blend salad greens
  4. ½ cup light raspberry vinaigrette*
  5. ½ cup fresh raspberries
  6. ⅓ cup crumbled feta cheese
  7. ¼ cup sliced toasted almonds
  1. Preheat oven to 375°. Remove beet greens, and rinse under cold running water. Coarsely chop and reserve 3 cups beet greens.
  2. Scrub beets; trim all but 1 inch of stems. Place beets in a shallow 2-quart baking dish; add ½ cup water. Cover with aluminum foil.
  3. Bake for 55 minutes or until tender. Cool completely. Rub peels from beets; remove and discard stems and root ends. Cut each beet into 6 wedges.
  4. In a large bowl, combine beet greens, salad greens, beet wedges, and vinaigrette; gently toss. Top with raspberries, cheese, and almonds.
  1. *Use a mix of red and gold beets. We used Kraft Light Raspberry Vinaigrette.
Paula Deen Magazine