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A white bowl of golden beet salad with feta and basil. A red kitchen towel drapes the top if of the bowl.
Sacha Hirschfeld

Golden Beet Salad with Feta and Basil

This chilled Golden Beet Salad with Feta and Basil is perfect for those hot days when you want something to cool you down! Earthy golden beets, savory feta, and herbaceous basil, all rounded out with a simple cider vinaigrette! Serve this as a salad or side dish.
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Prep Time 5 minutes
Cook Time 35 minutes
Chill Time In The Fridge 30 minutes
Total Time 1 hour
Servings: 4
Course: Salads, Sides
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lb golden beets peeled and chopped into bite-sized pieces
  • ¼ cup extra-virgin olive oil
  • 2 tbsp cider vinegar may sub champagne or white wine vinegar
  • 2 tsp whole-grain mustard may sub Dijon
  • 2 tbsp shallots finely diced
  • 1 tbsp honey
  • kosher salt to taste
  • ½ cup fresh basil chopped or chiffonade
  • ½ cup feta cheese crumbled using clean hands

Equipment

  • 1 Pot with steamer insert or steamer
  • 1 vegetable peeler
  • 1 medium bowl
  • 1 large bowl
  • 1 whisk

Method
 

  1. Fill a pot with a couple of inches of water and add steamer insert. Add cut golden beets to the basket and cover; steam until tender, about 25 minutes.
    A pot of chopped golden beets ready to be steamed.
  2. Transfer to a large glass bowl and let the beets cool off on the counter for a good 15 minutes. Once cooled, cover, and place in the fridge for 30 minutes.
    A bowl of steamed and chilled golden beets with fresh basil.
  3. In a medium-sized bowl, add finely diced shallots, extra-virgin olive oil, cider vinegar, whole-grain mustard, honey, kosher salt; whisk until well-combined.
    A medium-sized glass bowl with all of the ingredients for the mustard and cider vinaigrette.
  4. Remove the chilled beets from the fridge. Add crumbled feta, chopped basil, and the vinaigrette; mix to combine. Season to taste.
    Mixing up a big glass bowl of chilled golden beet salad with feta and basil.
  5. Garnish with fresh basil leaves and serve!
    A white bowl of golden beet salad with feta and basil. A red kitchen towel drapes the top if of the bowl.

Notes

You can definitely use purple beets for this recipe but just know the entire salad will turn purple. I prefer to use golden beets for esthetic reasons and because they have a slightly nutty taste.