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    Home » Salads

    Beetroot and Feta Salad

    Posted: May 11, 2021 · Updated: May 11, 2021 by Tonje

    Jump to Recipe

    This roasted beetroot and feta salad is packed with flavor and nutrition. It's so easy to make, tastes fantastic, and pairs beautifully with any meat entree.

    A plate of feta and beetroot salad.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    Why you'll love it

    • Full of flavor
    • Amazing vegetarian salad
    • So easy to make
    • Affordable ingredients
    • Excellent for fall and winter
    • Filling

    Ingredients

    Beetroot: Also knows simply as beet, this colorful root vegetable is the main part of this dish. I like to use raw beetroot for roasting, but you can also make a quick and simple version of this dish by using boiled or pickled beets.

    Feta cheese: This crumbly, salty cheese pairs perfectly with the sweet beets.

    Walnuts: I like to add some walnuts, as they give the salad a lovely crunch. You can substitute this with other nuts or pumpkin seeds, or simply omit them if you prefer.

    Lettuce: Use your favorite lettuce or salad greens. I tend to buy a bag of mixed leafy greens, but you can also simply use spinach, romaine, arugula or other leaves.

    💡 TIP! Be careful when handling beetroot, as the pink color can easily stain utensils and clothes permanently.

    Whole beetroot on a plate.

    Instructions

    You can find full instructions + ingredient measurements in the recipe card at the bottom of this page

    One: Peel or wash your beetroot, then cut them into small wedges. Place them on a baking sheet, and cover with olive oil and sea salt.

    Two: Roast the beets in the oven at 360 F / 180 C / 160 C fan oven for about 20 minutes, or until the beets are soft enough to easily pierce with a fork.

    Three: Assemble the salad by placing leafy greens in a bowl, topped with roasted beets. Then, crumble feta cheese over the top, and lastly sprinkle with walnuts.

    Sliced beetroot on a baking sheet.

    Top tips

    • Use raw beets for roasting. If you buy boiled or pickled beetroot, you can use them directly without roasting.
    • Cut the beet into similar sized pieces to ensure that they roast in the same amount of time.
    • The beetroot will color the feta cheese pink if you mix the salad. I recommend to simply crumble the feta over the salad before serving to make it look more appetizing.

    Serving suggestions

    This salad can either be served as a light meal, or as a side dish paired with your favorite entree. You can also top it with any garnishes or salad dressings that you like. Here are some of my favorite recipes to pair it with:

    • Meat entrees: Instant Pot Pork Roast, Air Fryer Roast Beef, Baked Chicken Leg Quarters
    • Salad dressings: Apple Cider Vinaigrette, Maple Vinaigrette
    • Toppings: Roasted Walnuts, Honey Roasted Almonds, Roasted Hazelnuts, Easy Homemade Croutons
    Salad with walnuts, feta and beetroot.

    Variations

    Dairy free + vegan: Substitute the feta cheese for a vegan and dairy free alternative. You can find vegan feta in most major supermarkets, or specialty stores. You can also simply omit the cheese.

    More filling: If you want to serve the salad as a complete meal, you can add some roasted chickpeas, rotisserie chicken, and extra vegetables to the salad. The added protein will definitely make the dish more filling.

    Without nuts: The walnuts are only added as an extra topping. You can easily omit them if you wish, or replace them with something similar like seeds or crispy croutons.

    Extra veggies: If you want, add more vegetables to the salad! Red onion, tomatoes and cucumbers would taste fantastic.

    Easy dressing: Use your favorite dressing, or simple drizzle some balsamic vinegar, orange juice, lemon juice or apple cider vinegar over the salad.

    Leftovers

    Store leftover salad in a sealed container in a refrigerator for up to 4 days. Keep in mind that the beetroot will make everything else pink over time, as the color stains easily.

    I like to store the roasted beets separately in the fridge, and assemble the salad as and when I'm ready to eat. This will also keep the leafy greens fresh for much longer.

    Close up of a salad with feta cheese and roasted beetroot.

    Frequently asked questions

    Can you eat raw beetroot?

    If you want to eat raw beetroot, you can grate or shred it, as this will make it more tender. Chunks of raw beetroot are too hard to eat, and the vegetable is typically cooked before eating.

    Do you have to peel beets?

    Nope! You don't have to peel beets, and they can be both roasted and eaten with the peel on. I recommend washing and scrubbing them thoroughly if you want to leave the peel on.

    What is the best way to peel beets?

    If you want to peel beets, the easiest way is using a vegetable peeler. Peel them the same way that you would peel a potato.

    You might also like these recipes

    • Lemon Kale Salad
    • Lebanese Salad Fattoush
    • French Potato Salad
    • Halloumi Salad with Butternut Squash
    • Olive Salad
    • Orzo Salad

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Beetroot and Feta Salad.

    Beetroot and Feta Salad

    This easy roasted beetroot and feta salad is full of flavor, simple to make, and tastes delicious. It's perfect as a light meal, or as a healthy side dish paired with your favorite entree.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Dinner, Salad, Side Dish
    Cuisine American, British
    Servings 4
    Calories 248 kcal

    Equipment

    • Mixing Bowl
    • Baking Sheet
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    Ingredients
     
     

    • 1 pound beetroot
    • 7 ounces feta cheese
    • 3 cups mixed leafy greens
    • ⅓ cup walnuts
    • 1 teaspoon olive oil
    • ½ teaspoon sea salt

    Instructions
     

    • Peel or wash your beetroot, then cut them into small wedges. Place them on a baking sheet, and cover with olive oil and sea salt.
    • Roast the beets in the oven at 360 F / 180 C / 160 C fan oven for about 20 minutes, or until the beets are soft enough to easily pierce with a fork.
    • Assemble the salad by placing leafy greens in a bowl, topped with roasted beets. Then, crumble feta cheese over the top, and lastly sprinkle with walnuts.

    Video

    Notes

    • Store leftovers in a refrigerator for up to 4 days. Store the beets separately from the remaining ingredients to prevent the entire salad from turning pink.
    • Be careful when cooking with beetroot, as the color can easily stain utensils or clothes.

    Nutrition

    Calories: 248kcalCarbohydrates: 15gProtein: 11gFat: 17gSaturated Fat: 8gCholesterol: 44mgSodium: 650mgPotassium: 494mgFiber: 4gSugar: 10gVitamin A: 590IUVitamin C: 13mgCalcium: 276mgIron: 2mg
    Keyword beetroot, beets, feta cheese, healthy, spinach, vegetarian, walnuts
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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