Roasted Beetroot Salad with Feta and Balsamic

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5 from 1 vote
Prep: 5 minutes
Cook: 1 hour
Resting Time: 15 minutes
Total: 1 hour 20 minutes

This Roasted Beetroot Salad with Feta and Balsamic side dish is a true family favorite. Roasting the beets brings out such wonderful flavor and the salty bite of the feta make this truly delicious.

Roasted Beetroot Salad with Feta and Balsamic.

The Roasted Beetroot Salad with Feta and Balsamic screams fall. This salad is perfect for fall when there are an abundance of fresh beets at the farmers market.

Fall is a great time to make new and different recipes like this salad recipe, find more at this link.


MORE SALAD RECIPES YOU MIGHT LIKE

Shaved Brussels Sprouts Salad with Apples | Broccoli Almond Salad | Sweet Grilled Corn Salad


What We Love About This Beet Salad with Feta Recipe

If you never had roasted beets, you do not know what you are missing. It really enhances the flavor, making them even sweeter and beets are full of fiber and nutrients, therefore they are a perfect veggie for your fall salad.

  • Minimal Prep: Wrap the beets and roast them. The topping takes only minutes.
  • Easy Ingredients: All found in pantry, garden or fridge.
  • Family Friendly: This salad has a little something for everyone. Perfect to serve at a lavish dinner party or wonderful for a quick healthy lunch.
  • 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.
Side view of the salad.

Ingredient Notes for Red Beet Salad

  • Beets: 6 small but you can use an size you have on hand and adjust your roasting time accordingly.
  • Olive Oil: Perfect for roasting in the oven.
  • White Balsamic: Find it near the traditional balsamic vinegar.
  • Ginger: Fresh ginger truly enhances the flavor and taste of the salad.
  • Feta Cheese: This cheese adds a nice salty bite to the salad and counters the sweetness of the beets.
Greens, beets, cheese and dressing ingredients.

Equipment Needed

How to Make Roasted Beetroot Salad with Feta and Balsamic

These are the basic steps for making roasted beets in oven. Please refer to the recipe card below for more detailed instructions and nutrition information.

Making the dressing and roasting the beets.

STEP 1: PREP

First, preheat the oven. Then wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender.

STEP 2: PEEL

Rub with a paper towel to remove skins. Slice into 3/4 inch wedges. Let beets cool briefly.

STEP 3: TOSS

Mix the remaining ingredients in a small bowl and whisk to combine. Drizzle over the beets and toss to coat. Finally, let the salad rest for about 15 minutes before serving.

Prep and Storage Tips for Beetroot Salad with Feta

HOW TO MAKE THIS RECIPE AHEAD OF TIME

You can make this salad a day or two in advance and pull it out when you are ready to serve. It is great cool or at room temperature.

HOW TO STORE THIS RECIPE

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.

HOW TO FREEZE THIS BEET AND FETA SALAD RECIPE

You can freeze the roasted beets and pull them out to thaw the night before you need them and then continue with the recipe as described in the recipe card below.

HOW TO REHEAT THIS RECIPE

It is ok to slightly rewarm the beets before serving but you really do not want to serve it too hot as it will melt the cheese.

Frequently Asked Questions about Roast Beets

HOW TO MAKE THIS RECIPE VEGAN?

Replace the feta cheese with a vegan alternative.

CAN I SUBSTITUTE DIFFERENT ITEMS IN THE SALAD DRESSING?

Indeed, that is an easy fix. Try adding honey, dijon mustard, red balsamic vinegar, champagne vinegar or even lemon juice.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Of course, this is a great recipe for a dinner party or event, simply increase the ingredients and you are good to go.

HOW DO YOU KNOW WHEN YOUR BEETS ARE DONE?

The beets should be fork tender. They should go through the beets easily with no resistance.

Top shot of the Roasted Beetroot Salad with Feta and Balsamic.

Expert Tips for Making This Recipe

  • 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.

What to Serve with Roasted Beetroot Salad with Feta and Balsamic

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Roasted Beetroot Salad with Feta and Balsamic
5 from 1 vote

Roasted Beetroot Salad with Feta and Balsamic

Yield: 4 servings
Prep: 5 minutes
Cook: 1 hour
Resting Time: 15 minutes
Total: 1 hour 20 minutes
This Roasted Beetroot Salad with Feta and Balsamic side dish is a true family favorite. Roasting the beets brings out such wonderful flavor and the salty bite of the feta make this truly delicious.
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Ingredients

  • 6 small beets, scrubbed
  • 2 Tablespoons olive oil
  • 1 Tablespoon white balsamic vinegar
  • 1 Tablespoon fresh ginger, peeled and grated
  • 1 cup Feta Cheese
  • Salt and pepper

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.

Expert Tips

 
  • 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.

Estimated Nutritional Information

Calories: 219kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 525mg | Potassium: 435mg | Fiber: 3g | Sugar: 9g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Side Dish
Cuisine: American
Keyword: Beets, feta, Salad

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