Beet Slaw with Mint

Beet Slaw with Mint

Fresh herbs liven this summer salad

Fresh herbs liven this summer salad

Add all ingredients and let sit for 30 minutes.

Add all ingredients and let sit for 30 minutes.

This Sunday I wondered through the Ballard Farmers Market, a real life foodie love fest. There’s homemade granola, a fresh juice stand, live music and produce varieties you’ve only read about in obscure food magazines. I stumbled upon a bunch of ruby colored beets that were as big as two of my fists put together. Naturally, I couldn’t resist..

This light and refreshing salad is exactly what one needs to aid the warm August evenings.  Inspiration from the Bon Appetit recipe: Summer Squash Slaw with Feta.


Serves 6 as an appetizer or side salad



4 large beets, washed, julienne on a mandolin

4 shallots, sliced

2 green onions, white and green parts, chopped

1/4 cup fresh mint, chopped

3 tablespoons fresh oregano, chopped

3 tablespoons olive oil

Juice of 1 lemon

½ teaspoon sea salt

½ teaspoon freshly ground pepper

½ cup sharp white cheddar, feta or mizithra.




1)    In a large bowl, combine all ingredients except cheese; let sit 30+ minutes.  Taste and adjust salt/pepper to your preference.

2)    To serve, crumble cheese over beet mixture and garnish with a mint leaf. Can be served chilled or at room temperature.

beet mint salad: foodie with a life