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Baked Potato filled with Traditional Beetroot, Feta & Mint Salad

Try this amazing beetroot salad!


  • 4 large baking potatoes, scrubbed & pricked with a fork

  • A little butter (optional)

  • for the salad

  • 3 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp caster sugar

  • small bunch fresh mint, leaves chopped roughly

  • salt & freshly ground black pepper

  • 2 tbsp pine nuts

  • 2 packs traditional cooked beetroot, cut into 1 cm cubes

  • 1 small red onion, finely sliced

  • a handful of black olives (optional)

  • 300g feta cheese, cut into 1 cm cubes


  • 1.

    Preheat the oven to 200°C. Put the potatoes in the oven, directly on the shelf, and bake for 1 ¼ - 1 ½ hours until soft when pierced with a skewer. Alternatively, part cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.

  • 2.

    Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste with a little salt and freshly ground black pepper.

  • 3.

    Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.

  • 4.

    Just before you are ready to eat, stir the feta cheese through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately. 


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