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Beet Salad with Feta

Beet Salad

I learned to love beet salad from my Ukrainian neighbors a few years ago, and have been experimenting with my own version ever since.  I’ve finally got it exactly as I like it, and my potluck group agrees it’s perfect. Try it and tell me what you think. By the way, beets are especially good for your blood pressure as well as supplying other healthy benefits.


Servings: 6    Serving size: 2/3 cup     Preparation time: 30 minutes or less ​  (Depending on the size, beets may take 45 to 60 minutes  to cook.)

Ingredients 4 cup cooked beets, cooled, peeled, and shredded 1/8 cup mayonnaise ​1/8 cup Greek yogurt 1/8 cup milk 1 tablespoon balsamic vinegar 1 tablespoon *Orange Muscat Champagne Vinegar 1/2 teaspoon sea salt 1/8 teaspoon ground black pepper 1/4 cup feta 

*This vinegar is made by Trader Joe’s. I also like their balsamic vinegar and their reduced fat mayo. Note: I’ve seen a similar beet salad in the deli with mandarin orange segments.

Instructions To cook beets, wash, cut off both the roots and stem ends, put in a pot  and cover with water. Low-boil until a fork can easily penetrate. Drain and run cold water over beets. Or wrap them in foil and roast for 60-90 minutes in a 450 degree oven. Let cool. Peel and shred. ​1. Mix together the yogurt, milk, vinegars, salt, and pepper. 2. Pour over the beets and mix well. 3. Transfer to a serving dish and sprinkle with feta. ​Note: Can be served immediately or refrigerated for a few hours for the dressing to thoroughly be absorbed into the beets.

​Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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