The Beet Goes On Salad

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
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6 small (about 2-inch diameter) golden or candy cane beets

About 6 ounces feta from an 8-ounce block 

6 fresh basil leaves, torn 

2 tablespoons olive oil 

1/2 teaspoon finely grated lemon zest plus the juice of 1 lemon 

Kosher salt and freshly ground black pepper 

1/2 cup loosely packed fresh flat-leaf parsley leaves 

1/3 cup candied pecans, coarsely chopped 


  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
  3. Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
  4. Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
  5. Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.