If you’re craving a salad that’s fresh, vibrant, and bursting with flavor, then Roasted Beet and Feta Salad is exactly what you need. This salad combines the earthy sweetness of roasted beets with the creamy, tangy richness of feta cheese, all balanced by a tangy vinaigrette. It’s the kind of dish that’s as beautiful as it is delicious—perfect for any occasion, from a casual lunch to a fancy dinner party. Trust me, this one is a keeper!

Why You’ll Love Roasted Beet and Feta Salad

Fresh & Vibrant: This salad is like a burst of color on your plate! The roasted beets give it a gorgeous deep purple-red hue, and the feta cheese adds a touch of creamy brightness.

Perfect Balance: The sweetness of the beets pairs perfectly with the salty, creamy feta and the tangy dressing. It’s a balance of flavors that will have you going back for more.

Healthy & Light: Packed with nutrients, this salad is full of fiber, antioxidants, and healthy fats. It’s a guilt-free, feel-good dish that’s great for your body and soul.

Simple & Elegant: With just a handful of ingredients, this salad comes together in no time and looks beautiful enough to serve at a dinner party. It’s the perfect balance of simple yet elegant.

Versatile: Whether you’re serving it as a side dish or making it the star of your meal, this salad works well with almost anything—grilled meats, roasted vegetables, or even on its own for a light lunch.

Ingredients for Roasted Beet and Feta Salad

Here’s what you’ll need to make this flavorful salad:

• Beets: Roasting brings out their natural sweetness, making them the perfect base for this salad.
• Feta Cheese: Creamy, salty feta complements the beets beautifully. You can use goat cheese for a milder, tangier flavor if you prefer.
• Arugula or Mixed Greens: Adds a peppery kick and some freshness to balance the sweetness of the beets.
• Olive Oil: For drizzling over the beets before roasting and for the dressing.
• Balsamic Vinegar: A little bit of acidity to balance out the sweetness of the beets.
• Lemon Juice: Brightens up the whole dish and adds a fresh zing.
• Honey: A touch of sweetness to round out the vinaigrette.
• Salt & Pepper: For seasoning to taste.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making this delicious, colorful salad:

1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap the beets in foil and place them on a baking sheet. Roast them for about 45-60 minutes, or until they’re tender when pierced with a fork. Once done, remove from the oven and let them cool enough to handle. Peel off the skin (it should come off easily), then slice them into thin rounds or wedges, whichever you prefer.

2. Prepare the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper. Taste and adjust the seasoning if needed. Set aside.

3. Assemble the Salad:
In a large bowl or on a platter, layer the arugula or mixed greens. Arrange the roasted beet slices on top. Crumble the feta cheese over the salad, scattering it evenly.

4. Dress and Serve:
Drizzle the dressing over the salad, making sure everything is lightly coated. Serve immediately and enjoy the colorful, flavorful goodness!

Nutrition Facts:
Servings: 4
Calories per serving: ~200-250 (varies depending on dressing and portion sizes)

(put them as notes)

Preparation Time
Prep Time: 10 minutes
Cook Time: 60 minutes (roasting time)
Total Time: 1 hour 10 minutes

How to Serve Roasted Beet and Feta Salad

This salad is perfect as a light meal or a side dish. Here are a few ways to serve it:

• Main Course Salad: Add some grilled chicken, quinoa, or chickpeas to make this salad a more substantial meal.
• Side Dish: It pairs wonderfully with roasted meats like lamb, chicken, or steak.
• For Entertaining: This salad makes a beautiful addition to any dinner party or gathering. Serve it on a large platter for an elegant presentation.

Additional Tips

• Roast the Beets in Advance: You can roast the beets a day ahead to save time. Just store them in the fridge until you’re ready to use them.
• Make It Dairy-Free: If you’re avoiding dairy, try substituting the feta with a vegan cheese or omit it altogether and use some toasted nuts like walnuts for added texture.
• Feel Free to Experiment: You can switch up the greens—spinach, kale, or even mixed herbs would all work well in this salad.
• Extra Crunch: For an extra crunch, sprinkle some sunflower seeds or pumpkin seeds on top before serving.
• Leftovers: This salad is best enjoyed fresh, but if you have leftovers, store the dressing separately to avoid soggy greens.

FAQ’s

1. Can I use pre-cooked beets?
Yes! If you don’t have time to roast the beets, you can use pre-cooked or vacuum-sealed beets. Just make sure to peel and slice them before adding them to the salad.

2. Can I make this salad ahead of time?
You can prepare the beets and dressing in advance, but it’s best to assemble the salad right before serving to keep the greens fresh and crisp.

3. Can I add nuts to the salad?
Definitely! Walnuts, pecans, or sunflower seeds would be a great addition for some crunch and extra flavor.

4. Can I substitute the feta cheese with something else?
If you’re not a fan of feta, goat cheese, ricotta, or even a hard cheese like Parmesan can be used as a substitute.

5. Can I make this salad vegan?
Yes! Simply skip the feta cheese or replace it with a plant-based cheese alternative.

6. What other greens can I use instead of arugula?
Spinach, mixed greens, or even baby kale would work well as a substitute for arugula.

7. How long will the roasted beets keep?
Roasted beets can be stored in the fridge for up to 5 days, so you can roast them in advance for easy meal prep.

8. How can I make the dressing tangier?
If you like your dressing a bit tangier, try adding more balsamic vinegar or lemon juice to taste.

9. Is this salad good for meal prep?
Yes! The roasted beets can be prepped ahead of time, and you can store the dressing separately to avoid soggy greens.

10. Can I use other root vegetables instead of beets?
While beets are the star of this salad, you could experiment with roasted carrots or sweet potatoes for a different twist.

Conclusion

If you’re looking for a fresh, flavorful, and colorful salad, Roasted Beet and Feta Salad is the perfect choice. It’s simple to make, yet elegant enough for special occasions, and it’s packed with delicious flavors that are sure to brighten your day. Whether you’re enjoying it as a side dish or making it the main event, this salad is one you’ll want to keep coming back to. So grab those beets, roast them up, and enjoy this delightful dish!

Roasted Beet and Feta Salad

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This Roasted Beet and Feta Salad combines earthy roasted beets with tangy feta cheese, fresh greens, and a simple vinaigrette for a refreshing and healthy salad. It’s a perfect side dish or light meal.

• Author: Grace Sullivan
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roast
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 4 medium-sized beets, peeled and chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted walnuts (optional)
• 1/4 cup red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard

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Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. Let the beets cool slightly before peeling and slicing them into bite-sized pieces.
2. While the beets are roasting, prepare the vinaigrette by whisking together the balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add the olive oil while whisking to emulsify.
3. In a large salad bowl, combine the mixed greens, roasted beets, crumbled feta, toasted walnuts, and red onion.
4. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.

Notes

• This salad can be served with grilled chicken or roasted chickpeas for added protein.
• If you prefer, you can swap the feta cheese with goat cheese for a different flavor.
• To make the salad ahead of time, prepare the beets and vinaigrette in advance, but assemble the salad just before serving to keep the greens fresh.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 10g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 15mg