beet and feta salad recipe

Written ByJenny Smyth Posted on
beet and feta salad recipe
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The Best beet and feta salad recipe

I’ve been making this beet and feta salad recipe for years, and it’s always a hit with my family. The combination of sweet beets, tangy feta cheese, and fresh herbs is just perfect. I love how easy it is to make, and the best part is that it’s a great way to get some extra veggies into my kids’ diet.

My husband and kids both devour it in seconds, and I’m happy to oblige them with seconds (and even thirds) because it’s just that good. Plus, it’s a great way to use up any leftover beets or feta cheese I have on hand. The recipe comes from my grandmother, who got it from her Greek friend.

It’s a classic Greek salad with a twist that makes it super tasty. The key to making this salad is to roast the beets until they’re nice and tender, then let them cool before chopping them up. This helps bring out their natural sweetness, which pairs perfectly with the salty feta cheese.

I like to add some chopped fresh parsley or dill on top for extra flavor and color. And don’t even get me started on how much my kids love helping me chop up the beets – they think it’s like a fun little game! My husband always jokes that this salad is his favorite because of all the healthy veggies in it (wink).

But seriously, this salad is perfect for any occasion: whether you’re looking for a light lunch or a side dish for dinner, this beet and feta salad is always a winner.

Beet and Feta Salad

Beet and Feta Salad

4.9 from 1380 votes

This vibrant salad combines sweet roasted beets with creamy, tangy feta cheese for a delightful contrast of flavors and textures. Toasted walnuts add a satisfying crunch, while a simple balsamic vinaigrette ties everything together.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

4 medium beets, trimmed and scrubbed
2 tablespoons olive oil
Salt and black pepper to taste
4 cups mixed salad greens
1/2 cup crumbled feta cheese
1/3 cup toasted walnuts, roughly chopped

For the Vinaigrette

3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and black pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place each beet on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper.
3Wrap the beets tightly in the foil and place them on a baking sheet.
4Roast the beets for 40 to 45 minutes, until they are tender when pierced with a fork.
5Remove from the oven and let them cool until safe to handle, then rub off the skins with your fingers or a paper towel.
6Cut the peeled beets into bite-sized wedges or cubes.
7In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.
8Slowly drizzle in the extra-virgin olive oil while whisking until emulsified, then season with salt and pepper.
9In a large salad bowl, combine the mixed greens, roasted beet pieces, crumbled feta cheese, and toasted walnuts.
10Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
11Serve immediately as the salad is best when fresh.
12If preparing ahead, store the dressing separately and add just before serving to keep the greens crisp.

🔧Equipment

Aluminum foil
Baking sheet
Small bowl
Whisk
Large salad bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 16g🥩Protein: 9g

📝Notes

For a milder flavor, use goat cheese instead of feta. You can also add sliced red onion or fresh herbs like mint or parsley for extra freshness. To save time, use pre-cooked vacuum-sealed beets.

Watch Video Of How Beet and Feta Salad Works

This beet and feta salad recipe is perfect for any occasion – whether you’re looking for a light lunch or a side dish for dinner. It’s also super healthy because of all the veggies in it!

You can store any leftovers in an airtight container in the fridge for up to 3 days – just reheat them gently before serving. And don’t forget to add some fresh herbs on top before serving – parsley or dill work beautifully.

❓ Frequently Asked Questions About Beet and Feta Salad

Q: What type of beets should I use?

You can use either red or gold beets for this recipe – both will give you a delicious flavor.

Q: Can I substitute the feta cheese with another type of cheese?

Yes, you can substitute the feta cheese with crumbled goat cheese or ricotta cheese if you prefer.

Q: How do I roast the beets?

To roast the beets, preheat your oven to 425°F (220°C). Wrap the beets in foil and roast them for about 45-50 minutes, or until they’re tender when pierced with a fork.

Q: Can I make this salad ahead of time?

You can prepare the ingredients ahead of time, but assemble the salad just before serving.

Q: Is this recipe suitable for vegetarians?

Yes, this recipe is suitable for vegetarians – just omit the feta cheese if you’re using vegan alternatives.

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