Beet Salad with Feta and Mint

Beets are one of Canada’s true seasonal treasures — hardy, earthy, and long valued in Prairie gardens and Atlantic kitchens alike. Ukrainian settlers brought them into the heart of Prairie cooking through borscht, while in the Maritimes, jars of pickled beets lined pantry shelves as a winter staple. Today, they remain a fixture at farmers’ markets coast to coast. This salad celebrates their natural sweetness with mint and creamy cheese, offering a dish that feels rustic yet refreshingly modern.

Prep Time: 10 minutes

Total Time: 30 minutes (plus roasting/boiling)

Serves: 4

Ingredients

• 4 medium beets, roasted or boiled, peeled, and sliced or cubed

• ½ cup feta or goat’s cheese, crumbled

• A handful of fresh mint leaves, torn (or rocket as shown above)

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• Sea salt & freshly ground black pepper

Method

• Roast beets at 400°F (200°C) for 45–60 minutes until tender, or boil for 30–40 minutes. Cool slightly, then peel and cut into slices or cubes.

• Arrange beets on a serving platter. Scatter over crumbled cheese and mint leaves.

• Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and serve warm or at room temperature.

Variations

• Prairie Tradition – Add toasted walnuts or pumpkin seeds for crunch.

• Maple Twist – Replace balsamic vinegar with a drizzle of maple syrup to highlight a distinctly Canadian sweetness.

• Cheese Options – Soft Ontario chèvre or Quebec feta both work beautifully, each adding a different balance to the beets’ earthy flavour.