Summer Beet and Mint Leaf Salad Recipe

Enjoy a refreshing and vibrant summer salad with the delightful combination of sweet beets and fresh mint leaves. This recipe is perfect for a light lunch or a side dish at your next barbecue.


  • 3 medium beets, cooked, peeled, and sliced thinly
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


  1. Prepare the Beets:
  • Cook the beets until tender. This can be done by boiling them in water until easily pierced with a fork, usually about 30-40 minutes depending on their size. Alternatively, you can roast them in the oven at 400°F (200°C) for about 45-60 minutes until tender.
  • Once cooked, let the beets cool slightly, then peel and slice them thinly.
  1. Assemble the Salad:
  • In a large bowl, combine the sliced beets, chopped mint leaves, crumbled feta cheese, and toasted walnuts.
  1. Dress the Salad:
  • Drizzle the extra virgin olive oil and balsamic vinegar over the salad ingredients.
  • Gently toss the salad until everything is evenly coated with the dressing.
  1. Season and Serve:
  • Season with salt and pepper to taste.
  • Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.

Enjoy this delicious beet and mint leaf salad as a refreshing addition to your summer meals!

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