Beet, Mesclun and Feta Salad

April 4, 2014 by: Zoe Vlachos Vegetarian

You can’t “beet” this hearty salad! Sweet julienne beets, feta and candied walnuts atop assorted greens and drizzled with a tangy dressing. The combination of flavours and textures will have you making this salad time and time again!

Servings: 4


  • 4 medium beets, peeled and julienned
  • 4 cups Mesclun (mixed greens)
  • 1/2 cup feta, crumbled
  • 1/3 cup chopped walnuts
  • 1 tablespoon maple syrup
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra virgin olive oil



Place julienne beets in a medium pot and fill with enough water to cover them. Bring to boil and cook until tender. Drain and cool.  Meanwhile, place walnuts in a skillet over medium- low heat. When they begin to toast, stir in the maple syrup. Remove from heat. In a small bowl, whisk the orange juice, balsamic vinegar and olive oil to make the dressing.

Assemble the salad by placing the mesclun greens in a bowl first, then the beets, the feta and the candied walnuts.  Drizzle with the dressing and serve!



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