beetroot feta salad recipe

Written ByJenny Smyth Posted on
beetroot feta salad recipe
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The Best beetroot feta salad recipe

I’m so excited to share with you one of my family’s favorite recipes – the beetroot feta salad. This dish has been a staple in our household for years, and it’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends and family. The combination of sweet and earthy beets, tangy feta cheese, and fresh herbs is a match made in heaven. I love how this recipe brings everyone together – my kids can’t get enough of the colorful mix of ingredients, and my husband appreciates the ease of preparation.

Plus, it’s packed with nutrients from the beets, which are rich in fiber, vitamins, and minerals. This salad is not only delicious but also incredibly healthy, making it a great addition to any meal. The beets are also incredibly versatile, and I like to use them in other recipes like soups, stews, and even as a topping for burgers. But back to the salad – it’s truly a crowd-pleaser.

I’ve served it at picnics, barbecues, and even as a side dish for holiday meals. The best part? It’s incredibly easy to make. Simply roast the beets until they’re tender, crumble in some feta cheese, and top with fresh herbs like parsley or dill.

Voila! You have a beautiful and tasty salad that’s sure to impress your guests. And the best part? It’s perfect for any time of year – whether you’re looking for a light summer salad or a hearty winter side dish.

So go ahead, give this recipe a try – I promise you won’t be disappointed! To make this recipe even more special, I like to add some toasted walnuts or pecans for added crunch. It adds a nice texture contrast to the smooth beets and creamy feta cheese.

Beetroot Feta Salad

Beetroot Feta Salad

4.6 from 718 votes

A vibrant and hearty salad featuring roasted beetroot, creamy feta cheese, and a tangy balsamic dressing. This dish is perfect as a starter or a light main course, offering a balance of earthy, sweet, and salty flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

4 medium beetroots, scrubbed and trimmed
200g feta cheese, crumbled
100g mixed salad leaves (e.g., arugula, spinach)
1/2 cup walnuts, roughly chopped
2 tablespoons pumpkin seeds

For the Dressing

3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
3Roast for 30 to 40 minutes until they are tender when pierced with a fork; the skin should be slightly wrinkled.
4Remove the beetroots from the oven and let them cool until safe to handle.
5Peel off the skins using your fingers or a paper towel, then cut the beetroots into bite-sized wedges or cubes.
6In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
7Taste and adjust seasoning if needed.
8Arrange the mixed salad leaves on a serving platter.
9Top with the roasted beetroot pieces, crumbled feta, chopped walnuts, and pumpkin seeds.
10Drizzle the dressing evenly over the salad just before serving.
11Toss gently if desired, and serve immediately for the best texture and flavor.

🔧Equipment

Baking sheet
Aluminum foil
Mixing bowl
Small bowl or jar for dressing
Knife and cutting board
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 520mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 16g🥩Protein: 12g

📝Notes

For a vegan version, omit the feta cheese and use a plant-based alternative or add extra nuts and seeds. You can also use pre-cooked beetroots to save time.

Watch Video Of How Beetroot Feta Salad Works

This beetroot feta salad is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The combination of sweet and earthy beets, tangy feta cheese, and fresh herbs is a match made in heaven.

Plus, it’s incredibly easy to make – simply roast the beets until they’re tender, crumble in some feta cheese, and top with fresh herbs like parsley or dill. Voila!

You have a beautiful and tasty salad that’s sure to impress your guests.

❓ Frequently Asked Questions About Beetroot Feta Salad

Q: What type of beets should I use for this recipe?

A: You can use either red or gold beets for this recipe. Red beets will give your salad a more intense color and flavor, while gold beets will add a sweeter taste.

Q: Can I make this salad ahead of time?

A: Yes, you can make this salad ahead of time by preparing the beets and feta cheese separately and storing them in separate containers until ready to assemble.

Q: How do I roast the beets?

A: To roast the beets, preheat your oven to 425°F (220°C). Wrap each beet individually in foil and roast for about 45 minutes to an hour until tender when pierced with a fork.

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

A: Yes, you can substitute the feta cheese with other types of cheese such as goat cheese or ricotta cheese.

Q: What are some good accompaniments to serve with this salad?

A: Some good accompaniments to serve with this salad include grilled meats like chicken or steak, as well as crusty bread or crackers.

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