Roasted Beet Salad with Feta

Name: Roasted Beet Salad with Feta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium-sized beets; 3 cups mixed greens (arugula, spinach, or your choice); 1/2 cup crumbled feta cheese; 1/4 cup toasted walnuts; 1/4 red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Light & Fresh Meals

I absolutely love creating vibrant salads, and this Roasted Beet Salad with Feta has become a favorite in my kitchen. The earthy sweetness of the roasted beets combined with the tangy feta cheese creates a flavor explosion that’s hard to resist. Plus, the colorful presentation makes it perfect for gatherings or a light dinner. The best part? It's incredibly easy to make, and I often serve it with a simple vinaigrette that ties all the flavors together beautifully.

Created by

Anna

Last updated on 2026-02-05T16:21:28.030Z

Making this Roasted Beet Salad with Feta has been a delightful journey for me. I experimented with various roasting times and flavors to find the perfect balance for the beets, and I discovered that wrapping them in foil helps to enhance their natural sweetness. This small step has turned a simple salad into something truly special. I love pairing the beets with toasted walnuts for a great crunch and added richness!

One technique that I found particularly helpful was letting the beets cool before peeling them. It makes the skin so much easier to remove and ensures that the beets retain their vibrant color. Plus, pairing them with fresh greens and a homemade dressing really elevates the dish, making it a beautiful centerpiece for any meal.

Why You'll Love This Salad
Earthy sweetness of roasted beets paired with tangy feta
Colorful presentation that's perfect for gatherings
Easy to prepare, making it suitable for beginners

The Importance of Roasting Beets

Roasting beets transforms their natural sugars, intensifying their earthy sweetness and creating a tender texture that contrasts beautifully with the other ingredients in the salad. The key is to roast at 400°F (200°C) for 40-45 minutes, ensuring a fork easily pierces them at the end. Wrapping the beets in foil helps them steam slightly, preserving moisture and flavor. For added depth, consider experimenting with different types of beets, such as golden or Chioggia beets, which will introduce unique flavors and colors to your dish.

Letting the roasted beets cool before peeling is crucial; it reduces the possibility of burning your fingers and allows the flavor to settle. When peeling, the skin should come off easily—if not, they may need a bit longer in the oven. Remember, the process of roasting enhances not just the taste but also the vibrant color that will make your salad pop visually.

A Note on Mixed Greens

Mixed greens form the base of this salad, offering a variety of textures and flavors. While arugula and spinach are excellent choices, don’t hesitate to mix in other greens like baby kale or mesclun for added complexity. The bitterness of arugula balances the sweetness of the beets, while the tender spinach adds a delightful freshness. Be mindful to wash and dry your greens thoroughly before mixing; excess moisture can make the vinaigrette watery, diluting the overall taste of the salad.

If you're preparing this salad in advance, consider adding the vinaigrette just before serving to prevent the greens from wilting. Alternatively, keep the dressing in a separate container for easy access. You can also switch to seasonal greens to ensure a fresher taste throughout the year, keeping the salad exciting for repeat meals.

Personalizing Your Salad

The beauty of this Roasted Beet Salad lies in its versatility. While feta cheese adds a tangy creaminess, feel free to substitute it with goat cheese or a dairy-free option like almond cheese for those with dietary restrictions. Adding ingredients like sliced apples or pears can introduce a sweet element that complements the beets even further. Additionally, if you enjoy a bit of spice, sprinkle some cayenne or red pepper flakes over the top for a kick.

For make-ahead options, you can roast additional beets and store them in the refrigerator for up to a week. This makes it easy to whip up quick salads throughout the week or to serve as a side dish for your meals. Just ensure they are stored in an airtight container to maintain their freshness.

Ingredients

Gather all your ingredients for a delightful salad experience.

Salad Ingredients

4 medium-sized beets
3 cups mixed greens (arugula, spinach, or your choice)
1/2 cup crumbled feta cheese
1/4 cup toasted walnuts
1/4 red onion, thinly sliced

Vinaigrette Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Once you've gathered everything, you're ready to make a delicious salad!

Instructions

Follow these simple steps to create your salad.

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.

Prepare the Vinaigrette

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the mixed greens, roasted beet slices, sliced red onion, and toasted walnuts. Drizzle with the vinaigrette and gently toss to combine. Top with crumbled feta cheese.

Serve and Enjoy

Transfer the salad to a serving platter and enjoy fresh! This salad pairs wonderfully with grilled chicken or fish.

Now you have a delicious dish to share with friends and family!

Pro Tips

For extra flavor, consider adding a pinch of fresh herbs like parsley or dill as garnish. It enhances the taste and adds freshness to the salad.

Serving Suggestions

This Roasted Beet Salad pairs wonderfully with proteins like grilled chicken, fish, or chickpeas for a vegetarian option. The creamy feta and crunchy walnuts bring texture that complements a variety of main dishes. It can serve beautifully as a side dish during holiday gatherings or as a colorful addition to weekend brunch. I often find that this salad garners attention due to its vibrant colors and rich flavors, making it a showstopper on any table.

Consider serving this salad on a bed of quinoa or barley for added heartiness. This not only increases the nutritional profile but also absorbs any leftover vinaigrette, adding more flavor to the base of the dish. If you’re preparing it as a meal prep option, keep the proteins on the side until you’re ready to serve to maintain their best texture.

Storing and Reheating

If you have leftovers, store the salad separately from the vinaigrette to maintain the freshness of the greens and avoid sogginess. The salad components can last up to three days in the refrigerator, while the roasted beets can last even longer when stored properly. Just wrap them tightly in plastic wrap or store them in a sealed container for optimal flavor retention.

Reheating is typically not recommended for salads; however, you can carefully warm leftover beets in a skillet over low heat if you prefer them warm. Just be cautious not to overheat, as it can alter their texture and sweetness. Alternatively, enjoy the salad cold for a refreshing treat!

Questions About Recipes

→ Can I use canned beets instead of roasting my own?

Yes, you can use canned beets. Just make sure to drain and rinse them before adding to the salad.

→ What other cheeses can I use besides feta?

You can substitute feta with goat cheese or even blue cheese for a different flavor profile.

→ Is this salad suitable for meal prep?

Absolutely! You can roast the beets in advance and store them in the fridge. Assemble the salad just before serving.

→ Can I add protein to make it a complete meal?

Definitely! Grilled chicken, chickpeas, or quinoa would make great additions for extra protein.