Step 1

Bake beets in foil until tender, checking with a skewer.

Step 2

While the beets are baking, prepare the marinade: mustard, olive oil and balsamic vinegar should be mixed with salt and ground black pepper until emulsified.

Step 3

Peel and slice the beets, mix with the marinade and set aside to cool.

Step 4

Mix the salad mix with the mint leaves, arrange the diced feta and the marinated beet pieces.

Step 5

Dress the salad with olive oil and drops of vinegar-mustard marinade.