Rainbow beet salad with feta and mint—a gorgeous, satisfying side dish that’s everyday easy.
This delicious beet salad is not only a colorful side, it’s also hearty, quick to assemble and full of flavor. Topped with a lemon mint dressing and garnished with fragrant toasted pine nuts, sweet mandarins, fresh mint and a few generous pinches of kosher salt, this beet dish makes for happy tastebuds.
With all these glorious colors I’m thinking this might be a festive addition to my holiday table, one that’s light and fresh and pairs nicely with all the other traditional dishes.
I like to serve this up family style with the beets and feta sliced and layered upon each other, as opposed to chopping everything up into bites, which, just to note, would still taste A-mazing, but then we’d lose all those pretty colorful layers.
Let me tell you what else I love about this salad. It’s bananas easy to assemble. And if you cook the beets in advance, HIGH FIVES to you. All you’ll need is a few minutes to dry toast your pine nuts, blitz the dressing, and then you’re on to plating.
Folks, see my recipe notes on how to easily cook beets by boiling them with the skin on. SO much easier, and less messy, to peel them after they’re cooked.
Another gorgeous side salad to adorn your holiday table—this crunchy brussels sprout slaw.