Beet Salad with Mint & Vanilla
  • 6-8 beets, baked, peeled, chilled and cut into bite size pieces
  • ½ - 1 cup of fresh mint - torn into larger pieces
  • 3-4 ounces feta cheese
  • ½ cup walnuts
  • ¼ cup walnut oil (corn or canola are fine too)
  • 3 tablespoons raspberry vinegar (balsamic is another option)
  • 1 teaspoon good quality vanilla extract
  • 3 tablespoons honey
  • Salt & pepper to taste
  1. This is best prepared in advance and is really easy to make.
  2. Preheat oven to 400 degrees. Remove stems and trim the beets. Do not wash yet. Place in a casserole dish with ¼ cup water. Cover tightly with foil and bake for 1 hour. Let cool before removing skins - they will come off easily. Cut into bite size pieces.
  3. While the beets bake, prepare the dressing. In a small bowl, whisk together the oil, vinegar, honey, vanilla, salt & pepper.
  4. Combine the beets, dressing, walnuts, mint, and feta in a bowl. Toss gently. Upon serving, pass more vinegar, feta, and nuts.
Recipe by Sprinkle with Love at