prep time
15 minutes
cook time
15 minutes


Make this healthy and delicious salad with roasted beets, salt, Del Monte Extra-virgin olive oil, apple cider vinegar, brown sugar, Dijon mustard, black pepper, feta cheese, Del Monte pumpkin seeds, and fresh basil leaves. Enjoy this salad as a main or side with any meals.


4 Small Beets
1/2 TBSP salt
2 Cups Water
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar
1 Tbsp Brown Sugar
1 TBSP Dijon Mustard
1/2 TBSP Ground Black Pepper
1 Cup Feta Cheese, Crumbled
1 Cup Pumpkin Seeds
- Basil Leaves


  1. Place the beetroots (with skin ) in a pressure cooker containing water and salt. Keep the flame high. After the first whistle, reduce the heat to medium and let it cook for 12 minutes. Let the whistle release all the air naturally. Once released, open the lid and discard the water. Under the running tap water, remove the skin of the beetroots and dice it into small cubes.  
  2. Take some oil, vinegar, sugar, mustard, salt, pepper in a blender, and blend until it turns into a smooth consistency.
  3. Toss the beetroot with basil leaves and vinaigrette in a mixing bowl and serve garnished with crumbled feta and pumpkin seeds.

Enjoy your meal!

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