Beet Salad with Feta

Save this recipe on:

This Beet Salad with Feta is the kind of dish that surprises you—in the best way. Earthy, sweet roasted beets are sliced and tossed with tangy, crumbly feta cheese, fresh dill, and a drizzle of olive oil. The colors are striking—deep crimson and snowy white—making it as beautiful as it is delicious. It’s light yet satisfying, the kind of salad that steals the show whether served at a dinner party or a casual weekday lunch.

What makes this salad truly special is its perfect balance of flavor and texture. The creamy feta softens the robust, slightly sweet flavor of the beets, while the herbs add a layer of brightness. A touch of sea salt and a splash of vinegar or lemon juice brings it all to life. It’s a Mediterranean classic that’s endlessly versatile and always a crowd-pleaser.

---

Why You’ll Love This Beet Salad with Feta

• Naturally vibrant and beautiful – A salad that looks as good as it tastes.
• Easy to prepare – Just roast, slice, and toss.
• Full of nutrients – Beets are rich in antioxidants and fiber.
• Customizable – Add nuts, citrus zest, or greens to change it up.
• Great for any occasion – From holiday feasts to weekday meals.

---

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Making Beet Salad with Feta is refreshingly simple, but using the right tools ensures the flavors and textures are at their best.

• Baking Sheet or Roasting Pan: Crucial for roasting the beets to enhance their natural sweetness and deepen flavor. Lining it with foil or parchment helps with easy cleanup.
• Sharp Chef’s Knife: Slicing roasted beets can get messy—use a sharp knife to cut cleanly and avoid squishing them.
• Cutting Board (preferably plastic): Beets stain easily, so a non-porous cutting board is recommended.
• Mixing Bowl: For gently tossing the beets with dressing and feta without breaking them down.
• Gloves (optional): To avoid red-stained hands when handling the beets.
• Tongs or Salad Spoons: Ideal for mixing and serving the salad without mashing the ingredients.

Each tool plays a role in keeping the beets’ texture intact, the presentation clean, and the flavor well-balanced.

---

Preparation Tips

• Roast Instead of Boil: Roasting concentrates the beets’ flavor, while boiling can make them watery.
• Let Beets Cool: Chill them slightly after roasting before adding the feta to avoid melting the cheese.
• Peeling Tip: After roasting, the skin rubs off easily using a paper towel—no peeler required.
• Uniform Slicing: Cut the beets evenly for consistent texture and a beautiful presentation.
• Add Feta Last: Toss gently or sprinkle feta on top to preserve its crumbly texture and keep it from turning pink.
• Use Fresh Herbs: Dill, parsley, or mint add vibrance—always go fresh over dried for this dish.

---

Ingredients for This Beet Salad with Feta

To make this fresh and flavorful salad, you’ll need just a handful of wholesome ingredients. Each one plays a unique role in balancing texture, color, and taste.

• 4 medium beets, trimmed and scrubbed
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons red wine vinegar (or lemon juice)
• Salt and freshly ground black pepper, to taste
• ½ cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped (or substitute parsley or mint)
• Optional: 1 teaspoon honey or maple syrup, for a hint of sweetness
• Optional garnish: Extra herbs or a sprinkle of toasted walnuts or pumpkin seeds

The beauty of this recipe is in its simplicity. High-quality olive oil and a good tangy feta can elevate it to something spectacular.

---

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes, depending on their size, until a knife easily pierces through the center. Remove from the oven and let them cool slightly.

---

Step 2: Peel and Slice

Once the beets are cool enough to handle, rub off the skins using a paper towel or wear gloves to avoid staining your hands. Slice the beets into ¼-inch thick rounds or wedges, depending on your presentation preference.

---

Step 3: Make the Dressing

In a large mixing bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar (or lemon juice), a pinch of salt, and freshly ground black pepper. Add the optional teaspoon of honey or maple syrup here if you’d like a touch of sweetness.

---

Step 4: Toss the Beets

Add the sliced beets to the bowl and gently toss them in the dressing until well coated. Let them sit for 10–15 minutes to absorb the flavors.

---

Step 5: Finish and Serve

Transfer the dressed beets to a serving plate. Drizzle the remaining tablespoon of olive oil over the top, sprinkle with crumbled feta cheese, and scatter chopped fresh dill. Serve immediately or chill and serve later.

---

Notes

• This salad tastes even better after it rests for a bit—about 30 minutes in the fridge allows the flavors to mingle beautifully.
• You can roast the beets up to 3 days in advance and store them in the fridge until you’re ready to assemble the salad.
• Feel free to experiment with toppings—orange zest, crushed pistachios, or arugula all work wonderfully.
• For a creamier twist, use whipped feta instead of crumbled.
• Goat cheese is a great alternative to feta if you prefer a milder, creamier cheese.

---

Watch Out for These Mistakes While Cooking

• Not roasting long enough: Undercooked beets stay tough and don’t release their natural sweetness. Roast until very tender.
• Peeling too soon: Trying to peel hot beets can be messy and painful. Let them cool first.
• Overmixing with feta: Feta breaks down easily—mix lightly or sprinkle on top instead of stirring it in fully.
• Using poor quality olive oil: Since it’s a raw dressing, good olive oil makes a big difference.
• Skipping seasoning: Beets are naturally sweet—don’t forget salt, acid, and pepper to balance that out.
• Staining everything: Beets bleed—use a non-porous cutting board and gloves if you’re concerned.
• Adding herbs too early: Mix herbs in just before serving to keep them vibrant and fresh.
• Serving it too warm: Hot beets can melt the feta and ruin the texture—cool them down before assembly.

---

What to Serve With Beet Salad with Feta?

This salad pairs beautifully with a wide range of dishes, whether you’re going light and fresh or hearty and warm. Its sweet-tangy-earthy balance works both as a starter or a vibrant side.

8 Recommendations

1. Grilled Chicken or Lamb – The charred flavor complements the sweet beets and creamy feta perfectly.
2. Seared Salmon – A rich, buttery fish like salmon enhances the earthy tones of the beets.
3. Quinoa or Farro Bowls – Add the salad on top of grains for a nourishing, plant-based main.
4. Pita Bread & Hummus – Serve alongside a mezze platter for a Mediterranean-inspired spread.
5. Stuffed Peppers or Eggplant – It adds freshness and contrast to heavier roasted dishes.
6. Buttery Garlic Shrimp – Bright, acidic salad flavors balance out rich shellfish.
7. Roast Chicken or Turkey – Works well on holiday tables, especially when served chilled.
8. Avocado Toast or Crostini – Spoon the salad over toast for a beautiful appetizer or light lunch.

---

Storage Instructions

Beet Salad with Feta stores quite well, making it a great make-ahead option. Follow these guidelines to keep it fresh:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Keep Feta Separate: For best texture, store the feta separately and add it just before serving if you plan to make the salad ahead of time.
• Avoid Freezing: Beets can become watery and mushy when thawed, and feta may lose its texture—freezing is not recommended.
• Re-toss Before Serving: If the salad has sat in the fridge, give it a light toss and refresh it with a little extra olive oil or vinegar before serving.

---

Estimated Nutrition

(Per 1 serving, assuming 4 servings total)

• Calories: 190 kcal
• Protein: 5g
• Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
• Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 8g
• Cholesterol: 15mg
• Sodium: 350mg

This salad is nutrient-dense and rich in antioxidants, with healthy fats and fiber. It’s naturally gluten-free and can be made vegetarian or even vegan with a dairy-free feta substitute.

---

Frequently Asked Questions

1. Can I use pre-cooked or canned beets?

Yes, you can! While roasted fresh beets give the best flavor and texture, pre-cooked or canned beets are a convenient alternative. Just rinse and dry them before using.

---

2. How do I keep the feta from turning pink?

Add the feta last and toss gently. You can also sprinkle it over the top instead of mixing it in.

---

3. Is this salad served warm or cold?

It’s typically served cold or at room temperature. Let the beets cool before assembling to preserve the texture of the feta and herbs.

---

4. Can I make this salad vegan?

Absolutely. Substitute regular feta with a plant-based feta alternative or omit the cheese entirely and add toasted nuts for richness.

---

5. Which herbs pair best with this salad?

Fresh dill is classic, but parsley, mint, or even basil work beautifully. Use what’s fresh and in season.

---

6. What’s the best vinegar to use?

Red wine vinegar is traditional, but balsamic vinegar or fresh lemon juice also complement the sweetness of the beets well.

---

7. Can I add greens to this salad?

Yes! Arugula, spinach, or baby kale make great additions. Toss them in with the beets or serve as a bed underneath.

---

8. How far ahead can I make this salad?

You can roast and slice the beets up to 3 days in advance. Assemble the salad up to 24 hours before serving for best results.

---

Conclusion

Beet Salad with Feta is a stunning dish that delivers far more than you’d expect from such a short list of ingredients. It’s nourishing, beautiful, and adaptable, perfect for everything from elegant dinners to quick weekday meals. Whether you’re pairing it with grilled meats or enjoying it solo, this salad adds color and vibrance to any plate—and once you make it, it’s bound to become a go-to favorite.

---

Print

Save this recipe on: