Marinated Beet and Citrus Salad with Feta and Mint
A refreshing salad combining roasted beets and a variety of citrus segments, marinated in a tangy lemon vinaigrette, finished with creamy feta and fresh mint. This mediterranean-inspired salads ready in about 65 minutes pairs medium, roasted and peeled Beets, Orange segments, Grapefruit segments into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, roasted and peeled Beets
- 1 cup Orange segments
- 1 cup Grapefruit segments
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, chopped Fresh mint leaves
- 3 tbsp Fresh lemon juice
- 2 tbsp Extra virgin olive oil
- 1 tsp Honey
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Roast 3 medium beets wrapped in foil at 400°F for 45-50 minutes until tender; peel once cool and cut into 1/2-inch cubes.
- Step 2: In a large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Add the 1 cup orange segments, 1 cup grapefruit segments, and the cubed roasted beets to the vinaigrette; toss gently to coat.
- Step 4: Let the salad marinate in the refrigerator for 20 minutes to allow flavors to meld.
- Step 5: Before serving, sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh mint leaves over the salad; gently toss once more and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marinated Beet and Citrus Salad with Feta and Mint take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Marinated Beet and Citrus Salad with Feta and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orange segments from drying out.
Can I substitute ingredients in Marinated Beet and Citrus Salad with Feta and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Marinated Beet and Citrus Salad with Feta and Mint for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Marinated Beet and Citrus Salad with Feta and Mint?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
