beet and feta cheese salad recipe

Written ByJenny Smyth Posted on
beet and feta cheese salad recipe
Jump to Recipe Jump to Video Print Recipe

The Best beet and feta cheese salad recipe

I love this beet and feta cheese salad recipe because it’s so easy to make and it’s perfect for a quick lunch or dinner. The combination of sweet beets and salty feta cheese is a match made in heaven.

My kids adore it because they can help me with the assembly, and I appreciate that it’s a healthy option for us. I’ve been making this salad for years, and it never fails to impress my family and friends.

The best part is that it’s incredibly versatile – you can serve it as a side dish, add it to a bed of greens for a light lunch, or use it as a topping for a charcuterie board. I’ve also found that it’s a great way to use up leftover beets, which is perfect for reducing food waste.

When I’m feeling stressed, this salad always helps me unwind – there’s something about the simplicity and beauty of the ingredients that calms me down. The beets are so tender and the feta cheese adds just the right amount of tanginess.

Plus, it’s an excellent way to get some extra greens into our diet without even realizing we’re doing it! This recipe is definitely one of my go-tos when I need to whip up something delicious in no time.

Beet and Feta Cheese Salad

Beet and Feta Cheese Salad

4.6 from 1055 votes

A vibrant and earthy salad featuring roasted beets paired with creamy, tangy feta cheese. The combination of sweet roasted beets, salty feta, and a bright vinaigrette creates a balanced and satisfying dish.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

4 medium beets, scrubbed and trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, toasted
2 tablespoons fresh dill, chopped

For the Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Wrap each beet individually in aluminum foil and place them on a baking sheet.
3Roast for 45 to 60 minutes, until a fork inserted into the largest beet slides in easily with little resistance.
4Remove the beets from the oven and let them cool until they are safe to handle, about 10 minutes.
5While still warm, use a paper towel to rub off the skins, then cut the beets into 1/2-inch cubes.
6In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified and smooth.
Set aside.
7In a large salad bowl, combine the mixed greens, cubed beets, crumbled feta cheese, toasted walnuts, and fresh dill.
8Drizzle the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
9Serve immediately, dividing the salad among four plates.
10The beets should be tender and the feta should remain in distinct crumbles for a creamy contrast.

🔧Equipment

Baking sheet
Aluminum foil
Mixing bowl
Whisk
Large salad bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 580mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 8g

📝Notes

For a milder flavor, use goat cheese instead of feta. To save time, you can use pre-cooked vacuum-packed beets, but roasting fresh beets yields a deeper sweetness.

Watch Video Of How Beet and Feta Cheese Salad Works

This beet and feta cheese salad is always a good idea for any occasion because it is easy to make, looks beautiful on a platter, and pleases almost everyone. I often serve it at family gatherings alongside grilled chicken or roasted fish, and it never fails to get compliments.

For storing leftovers, keep the salad in a sealed container in the fridge for up to three days. The beets will soften a bit, but the flavor gets even better.

If you want to reheat it, I recommend just letting it come to room temperature rather than microwaving, since the feta can get rubbery. You can also serve it cold straight from the fridge on a hot day.

For a different twist, try adding a handful of arugula or spinach right before serving to add freshness. This recipe is a keeper in my book.

❓ Frequently Asked Questions About Beet and Feta Cheese Salad

What kind of beets should I use?

For this recipe, I recommend using either golden or chioggia beets for their sweet flavor and beautiful color.

Can I substitute other types of cheese?

No – feta cheese has a unique flavor profile that pairs perfectly with the sweetness of the beets.

How do I store leftover salad?

You can store leftover salad in an airtight container in the refrigerator for up to 3 days.

Can I add other toppings?

Yes – feel free to customize your salad with your favorite toppings such as toasted pine nuts or chopped fresh herbs.

Why do you call this beet-feta combination ‘a match made in heaven’?

I call it ‘a match made in heaven’ because the sweetness of the beets complements perfectly with the saltiness of the feta cheese.

Is this salad suitable for vegetarians?

This salad is suitable for vegetarians but not vegans due to the presence of feta cheese which contains animal by-products.

Similar Posts