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.
Why you'll love it
- Full of flavor
- Amazing vegetarian salad
- So easy to make
- Affordable ingredients
- Excellent for fall and winter
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.
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.
- 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.
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
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.
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.
Frequently asked questions
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.
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.
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!
Beetroot and Feta Salad
- 1 pound beetroot
- 7 ounces feta cheese
- 3 cups mixed leafy greens
- ⅓ cup walnuts
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- 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.
- 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.