Sour Citrus and Beet Salad with Feta and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted beets dressed in a lemony sour vinaigrette, topped with crumbled feta and fresh mint for a bright finish. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs beets medium beets, peeled and cubed, olive oil, lemon juice 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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until tender and slightly caramelized, flipping halfway through.
  2. Step 2: While beets roast, whisk together 1/4 cup lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp black pepper, and 1 tbsp olive oil in a small bowl to create a bright, sour vinaigrette.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens with the warm roasted beets. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
  4. Step 4: Top salad with 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh mint leaves. Serve immediately to enjoy the fresh, tangy flavors.

Frequently asked questions

How long does Sour Citrus and Beet Salad with Feta and Mint take to make?

Total time is about 50 minutes (10 min prep + 40 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 Sour Citrus and Beet 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 olive oil from drying out.

Can I substitute ingredients in Sour Citrus and Beet 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 Sour Citrus and Beet 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.

Is Sour Citrus and Beet Salad with Feta and Mint vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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