This Beet Salad with Feta and Balsamic side dish is a true fall favorite. This salad is perfect when you have an abundance of fresh beets from the garden or grab then from the local farmers market.
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Why this Beet Salad with Feta Recipe is a Keeper
Roasting brings out the natural sweetness of beets and the addition of the salty, creamy feta creates an irresistable combination.
- Minimal Prep: Wrap the beets and roast them. The topping takes only minutes.
- Easy Ingredients: All found in pantry, garden or fridge.
- Adaptable: Can make it with a variety of different toppings. Even make it vegan if you wish.
- Make ahead: A wonderful make ahead meal or side dish.
What is the best way to cook beets for the salad recipe?
You can boil or steam the beets but roasting is considered the best way to cook beets. It brings out their natural sweetness, softens their texture, and concentrates their flavor.
Simple Ingredients for Beet and Feta Salad
You will love this as a side salad or as a main dish. This salad with feta and walnuts is
- Beets: 6 small but you can use an size you have on hand and adjust your roasting time accordingly.
- White Balsamic: Find it near the traditional balsamic vinegar. That and a few tablespoons of good quality olive oil.
- Crumbled Feta Cheese: This cheese adds a nice salty, tangy bite to the salad and counters the sweetness of the beets.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions to Make the Salad
It is easy to prep this salad and the beet salad dressing ahead of time.
- Beets : Peel and cut your beets. Roast beets ahead of time and assemble the rest of your ingredients. (Do not add dressing until ready to serve)
- Dressing: Make the vinaigrette dressing in advance and store in the fridge until ready to complete the salad.
Pro Tip for Delicious Beets
Roast your beets with a sprig of rosemary. This adds a subtle piney flavor that complements the earthy sweetness of the beets. Plus, the rosemary helps to tenderize the beets, making them easier to peel and slice.
How to Make Beetroot and Feta Salad
These are the basic steps for making beet salad cold with salty feta. Refer to the full, printable recipe card below for detailed instructions.
1. Prep your Ingredients and Roast the Beets
First, preheat your oven and wrap the beets in foil and roast.
2. Peel
Next, rub with a paper towel to remove skins. Slice into 3/4 inch wedges. Let beets cool briefly.
3: Toss the Beets in the Dressing and add the Crumbled Feta
Finally, combine remaining ingredients in a large bowl. Drizzle over the beets and toss to coat. Let the salad rest for about 15 minutes or refrigerate before serving.
How to Store and Freeze this Roasted Beet Salad with Feta Cheese
- Storing: Store the Roasted Beetroot Salad with Feta and Balsamic in an airtight container, jar or cover the bowl well with a lid, plastic wrap or aluminum foil.
- Freezing: The beets can be frozen in an airtight container for up to six months.
Variations and Substitutions for this Easy Salad Recipe
This cold beet salad is such an elegant side for a dinner party. Especially for people who love beets.
- Variety: Use a variety of different beets. Such as There are a variety of beets on the market now. Try golden beets. striped beets or orange.
- Air fry: Place the beets in the air fryer for 30 minutes at 380 degrees. Test periodically for doneness, this will quicken the total time needed to make this salad. You can make in the instant pot too.
- Dressing: You can use red wine vinegar or balsamic vinaigrette for the feta and beet salad.
Beet Recipe FAQs and Reader Interactions
Try toasting nuts such as toasted walnuts, add beet greens or baby spinach. Add a crunchy crouton or seeds such as sunflower or pumpkin. Fresh herbs or salt and pepper will also enhance the flavor.
Indeed, that is an easy fix. Try adding honey, dijon mustard, red balsamic vinegar, champagne vinegar or even lemon juice.
The beets should be fork tender. They should go through the beets easily with no resistance.
Yes, you can use canned beets but the flavor will not be as good. Remember to drain the beets well to keep the salad from being soggy.
I love to serve this salad with a late summer menu such as: BBQ Country Style Beef Ribs, Grilled Crispy Chicken Wings or Grilled Brown Sugar Glazed Pineapple.
Expert Tips for Making this Easy Salad with Beets
- Nuts: Try adding a little crunch to the beet salad with goat cheese with walnuts, pecans, slivered almonds or even pistachios.
- Top: Finish the delicious salad with something fresh such as parsley, cilantro or mint leaves.
- Different Cheese: Feel free to add a crumble goat cheese, blue cheese or your favorite cheese to the salad.
- Variation tip: Serve the Roasted Beetroot Salad with Feta and Balsamic on top of your favorite greens such as spinach, arugula or mixed field greens.
- Alternate ingredient: Add a little seedless cucumber or red onion to the roasted beet salad with balsamic dressing.
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Beet Salad with Feta
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Ingredients
- 6 Beets, scrubbed
- 2 Tablespoons Olive oil
- 1 Tablespoon White balsamic vinegar
- 1 Tablespoon Fresh ginger, peeled and grated
- 1 cup Feta Cheese
Instructions
- Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender.
- Let beets cool briefly. Rub with a paper towel to remove skins. Cut into 3/4 inch wedges.
- Mix all other ingredients together in a large bowl.
- Add warm beet wedges and toss to coat.
- Let stand for at least 15 minutes before serving.
Christina’s Notes
- Nuts: Try adding a little crunch to the salad with walnuts, slivered almonds or even pistachios.
- Top: Finish with something fresh such as parsley, cilantro or mint leaves.
- Different Cheese: Feel free to add goat cheese or your favorite cheese to the salad.
- Variation tip: Serve the Roasted Beetroot Salad with Feta and Balsamic on top of your favorite greens such as spinach, arugula or mixed field greens.
- Alternate ingredient: Add a little seedless cucumber or red onion to the roasted beet salad.
- Air fry: Place the beets in the air fryer for 30 minutes at 380 degrees. Test periodically for doneness, this will quicken the total time needed to make this salad.
- Variety: There are a variety of beets on the market now. Try golden beets. striped beets or orange.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Thank you for sharing this recipe!
love beets.will love this recipe,
Not everyone likes beets, but I do and I think this sounds awesome!