Rainbow Beet & Feta Salad

If you haven’t tried my Rainbow Beet & Feta Salad yet then you’re missing out! It’s bright, crunchy, flavorful and so delicious. It’s the perfect appetizer for any spring or summer menu and only requires a few ingredients. The creamy balsamic vinaigrette truly makes the dish and is a crowd pleaser every time I make it. We love making this for weeknight recipes as well, and you can see exactly how I make it in this video. We hope you love it as much as we do!

What You'll Need:

+ 5 oz. baby arugula

+ 4-6 rainbow beets, steamed and cut

+ ½ cup toasted almonds, roughly chopped

+ ½ red onion, thinly sliced

+ Handful of mint, chopped (approximately 15 leaves)

For the dressing:

+ ¼ cup EVOO

+ 2 tbsp. balsamic vinegar

+ 2 tbsp. honey

+ 1 small shallot, diced

+ 1 tsp. whole grain mustard

+ Salt & pepper to taste


1. Steam beets for 35-40 minutes in shallow water with lemon juice and salt.

2. Remove from heat and leave covered until perfectly tender.

3. Blend to combine the dressing ingredients for extra creaminess.

4. Toss everything together and enjoy!

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