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Healthy and quick side salad with clean and simple ingredients | @littlebroken

Beet and Feta Salad with Sunflower Vinaigrette

  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


  • 45 fresh small beets, green stems removed
  • 10 cups spinach and spring mix (not packed)
  • 56 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup crumbled feta
  • 2 Tbsp. sunflower seeds, toasted

Sunflower Vinaigrette

  • 1/4 cup sunflower oil
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. honey
  • 1/2 tsp. dijon mustard
  • 1/2 tsp. fresh lemon juice
  • salt and pepper


  1. Place beets (unpeeled) in a small sauce pan, cover with water and bring to a boil. Lower the heat to medium and cook partially covered for 15-20 minutes or until knife tender. Drain and cool completely. Once cooled, peel the beets. Cut lengthwise and then thinly slice.
  2. In a large bowl, combine all salad ingredients, including the beets. Toss with the vinaigrette and serve immediately.

Sunflower Vinaigrette

  1. Whisk together all ingredients. Season with salt and pepper as needed. Serve immediately.


Make Ahead: Both the beets and salad vinaigrette can be prepared the night before. Cover and store in the refrigerator until ready to use. Bring the salad vinaigrette to room temperature before using.
**Salad tastes the best when super cold. Keep all the ingredients in the refrigerator until ready to use. You can even chill the beets before slicing.***

Keywords: easy, beets, simple, side