Description
This Beet Salad with Feta brings together sweet roasted beets, tangy crumbled feta, and fresh herbs in a bright, balanced salad. Whether served as a starter or side, it’s a colorful and nutritious addition to any table.
Ingredients
4 medium beets
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
0.5 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
1 teaspoon honey or maple syrup (optional)
Extra herbs or toasted nuts for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes until tender.
2. Let beets cool, then rub off skins with a paper towel. Slice into rounds or wedges.
3. In a large bowl, whisk 2 tablespoons olive oil, red wine vinegar, salt, pepper, and honey or maple syrup if using.
4. Add beets to the bowl and toss gently to coat. Let sit for 10–15 minutes to absorb flavors.
5. Transfer beets to a serving plate. Drizzle with remaining olive oil, sprinkle with feta and dill. Garnish as desired and serve.
Notes
Roast beets up to 3 days in advance for convenience.
For vegan option, use plant-based feta or skip the cheese.
Chill the salad 30 minutes before serving for best flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 8
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
- Cholesterol: 15
Keywords: beet salad, feta, healthy, vegetarian, Mediterranean