Recipe: Beet Salad with Cucumber, Mint, & Feta

Lunch Recipes, Salad Recipes, Vegetarian Recipes

By: Chris Freytag, CPT

If you have tried beets before and they are just not your thing, give this recipe a shot! These spiralized roasted beets are the perfect addition to fresh cucumber, mint, and Feta cheese in this simple salad. The beets in this Beet, cucumber, mint, & Feta salad are a beautiful garnet color  and also add a hot pink hue to the cucumbers so this recipe is delicious and beautiful to serve. This salad tastes fresh and hearty! I use candies walnut pieces for extra protein and crunch along Brianna’s brand Blush Wine Vinaigrette on this salad, but any vinaigrette you have will do.


A pan filled with spiralized roasted beets


Total Time: 30 minutes

Yield: 2 serving(s)


  • 4 beets peeled
  • 1 tbsp Extra Virgin Olive Oil
  • 3 cucumbers peeled
  • 10 mint leaves diced
  • 2 tbsp Feta cheese crumbled
  • 8 candied or spiced walnut pieces ( you can find these in the baking or imported cheese section of your grocery store, or make your own recipe)
  • 4 tbsp Vinaigrette of your choice I use Brianna's Blush Wine Vinaigrette but any will work
  • 1/4 tsp black pepper
  • 1/4 tsp salt


  1. Preheat oven to 400 degrees. Spiralize 4 beets using the #2 chipper blade to make large c shape rings. Coat the beets with salt, pepper, and olive oil, and bake at 400 degrees for 5-7 minutes until beets are cooked yet firm then let cool by placing in a bowl and sticking in the fridge for 10 minutes.
  2. While beets are cooking prep other ingredients and spiralize the 3 cucumbers with the same #2 chipper blade.
  3. Once beets have cooled combine spiralized beets, cucumber, diced mint, and vinaigrette in a bowl and mix. Plate onto two plates and add 1 tbsp Feta cheese on each along with candied or spiced walnuts.

Nutrition Information Per Serving

Serving Size: 2 servings

439 calories, 19 grams of fat, 10 grams protein, 31 carbs, 9 grams fiber

*I use the Paderno Spiral Vegetable Slicer!

From the kitchen of:

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