Beet This Greek Salad

My father-in-law shared some of his beets, and I decided on a salad with lots of big flavor, so of course, I thought of Greek.  The herbs and a little sweetness balance the beets well.

Beet Salad

Beet This Greek Salad


  • Beets
  • Balsamic vinegar
  • Salt and pepper
  • Kalamata olives
  • Granulated onion powder, or sliced fresh onion
  • Dill (fresh or dried)
  • Chopped fresh mint
  • Chopped fresh basil
  • Capers (optional)
  • Juice of half a lemon
  • 1-2 TBSP fig infused vinegar, or other sweet vinegar
  • Extra virgin olive oil


  1. Wrap beets in foil, and roast at 375° for 45-60 min. Cool slightly and peel. Slice in small wedges, place in bowl, and toss with balsamic vinegar. Spread on greased baking sheet, and roast at 400° for about 20 min., or until slightly dried.
  2. Place beets in a bowl with olives and the next seven ingredients. Drizzle with oil, and toss salad well.
  3. Top with crumbled feta.
  4. Note: I used a lot of chopped fresh herbs.