This beet salad is suprisingly easy — and tasty


In addition to beets, this salad recipe includes avocado, feta cheese, cucumber and banana peppers. Photo: Katie Silver

KATIE SILVER, Ladue Horton Watkins High School, Senior

“Ooh? For me?” I said, coming home to what I knew was my mom’s lunch for herself.

“You can have some,” my mom replied. (She knew I would try it anyway.)

In the bowl on the counter was a bunch of fruits and vegetables: avocado, cucumber, peppers, beets, etc. But … they looked good? Carefully, I decided to take a bite. Shortly after, my mom’s only lunch turned into my second lunch. 

A few days later, I decided to learn how to make it for myself, and it was surprisingly easy. This recipe allows for a lot of creativity in what you add, but I’ll explain how I love to make it, and some variations. 


Please note: the ingredient amount varies based on taste, and the numbers are approximations, not measurements.

Tasty Beet Salad

Prep time: 35 minutes; Cook time 1-2 minutes


  • ½ avocado 
  • ½ beet
  • 1/8 cup feta cheese 
  • 1 mini cucumber 
  • ¼ cup chopped banana peppers 
  • (Alternate options: bell pepper, chickpea, tomatoes)
  • 1 tsp. Cavender’s Greek seasoning 
  • 1 lemon
  • 1-1½ tbsp. of olive oil
  • Salt and pepper to taste 


  1. Cut up all ingredients and place in bowl.
  2. Sprinkle feta cheese on vegetables and mix. 
  3. For dressing, squeeze one lemon into the bowl and add olive oil. 
  4. Sprinkle Greek seasoning on top.
  5. Use salt and pepper for taste and enjoy!