beet feta salad recipe

Written ByJenny Smyth Posted on
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The Best beet feta salad recipe

I first tried beet feta salad at a Greek restaurant in my hometown, and I was hooked. The combination of sweet roasted beets, tangy crumbled feta cheese, and fresh herbs was a flavor explosion that I couldn’t get enough of.

As I started experimenting with the recipe at home, I realized that it’s incredibly easy to make and can be customized to suit any occasion. Whether you’re looking for a healthy side dish or a show-stopping centerpiece for your next dinner party, this beet feta salad is a winner.

Roasting the beets brings out their natural sweetness, which pairs perfectly with the salty feta cheese and a sprinkle of fresh herbs like parsley or dill. It’s a simple yet elegant dish that’s perfect for any time of year, and its health benefits are just the icing on the cake.

Beets are packed with fiber, vitamins, and minerals, while feta cheese provides a boost of protein and calcium. Plus, the fresh herbs add an extra dose of antioxidants and flavor.

This recipe is a game-changer for anyone looking to add some excitement to their mealtime routine.

Beet Feta Salad with Walnuts and Honey Dressing

4.6 from 952 votes

A vibrant and tangy salad featuring roasted beets, creamy feta cheese, crunchy walnuts, and a sweet honey dressing. Perfect as a side dish or light meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

2 medium beets, peeled and cut into wedges
1 large cucumber, sliced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 cup walnuts, roughly chopped

For the Honey Dressing

1/4 cup olive oil
2 tbsp honey
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss beets with 1 tbsp olive oil, salt, and pepper.
3Place on baking sheet and roast for 30-35 minutes, until tender and slightly caramelized.
4While beets are roasting, prepare the honey dressing.
5In a small bowl, whisk together olive oil, honey, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
Set aside.
6In a large mixing bowl, combine cucumber, red onion, and cherry tomatoes.
7Add roasted beets and crumbled feta cheese.
8Drizzle the honey dressing over the salad and gently toss to combine.
9Top with chopped walnuts before serving.

🔧Equipment

Baking sheet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 450mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 16g🥩Protein: 8g

📝Notes

Tips: To make ahead, prepare salad and dressing separately. Store in refrigerator and combine just before serving.

This beet feta salad recipe is always a good idea for any occasion – whether you’re looking for a quick lunch option or a show-stopping centerpiece for your next dinner party.

The combination of roasted beets, crumbled feta cheese, and fresh herbs is a flavor explosion that never gets old.

Plus, it’s incredibly easy to customize to suit your tastes and dietary needs.

❓ Frequently Asked Questions About Beet Feta Salad with Walnuts and Honey Dressing

Q: Can I use other types of cheese instead of feta?

While traditional feta cheese is the best choice for this recipe, you can experiment with other types of cheese like goat cheese or ricotta if you prefer. However, keep in mind that they may change the flavor profile of the dish.

Q: How do I roast the beets?

To roast the beets, preheat your oven to 425°F (220°C). Wrap each beet in foil and roast 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 individual components of this salad – such as roasting the beets and crumbing the feta cheese – ahead of time. However, it’s best to assemble the salad just before serving to ensure maximum freshness.

Q: What’s the best way to store leftovers?

Store any leftover beet feta salad in an airtight container in the refrigerator for up to three days. You can also freeze individual portions for up to two months.

Q: Can I use raw beets instead of roasted ones?

No, it’s best to roast the beets before using them in this recipe. Raw beets can be too crunchy and may not provide the same level of sweetness as roasted beets.

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