A light lunch or delicious side dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic vinaigrette. Buy cooked beets at the grocery store for a significant time saver!
Why I Love This Recipe
This salad is refreshing, nutrient-packed, and full of flavor. I’m all for a salad without lettuce or leafy greens from time to time and this one definitely fits the bill.
As a dietitian I know that beets are an excellent source of antioxidants like vitamin C, carotenoids, and betalains, and contain several vitamins and minerals like potassium, folate, iron, and manganese. They are also high in nitrates that play a role in regulating blood pressure, reducing oxidative stress, promoting cardiovascular health, and improving lung function.
The beets in this salad are earthy and tender and complimented well with the saltiness from the feta and crunch from the walnuts. I also love this recipe with creamy goat cheese and often switch up the cheese with whichever I have on hand. The dressing is a tangy balsamic vinaigrette that is both deliciously fresh and refreshing.
This salad has a short ingredient list and you can even prepare the beets ahead of time so it comes together quickly when you’re ready to eat or serve. It makes a great lunch or side dish with dinner.
Ingredients You’ll Need
Notes on Ingredients
beets: earthy, slightly sweet and full of flavor. To save some time, you can buy cooked beets at the grocery store but they tend to be smaller in size so you may want to double the amount.
crumbled feta: provides a creamy texture and saltiness that balances out the beets nicely. I also make this salad with goat cheese instead of feta depending on what I have in my fridge!
toasted walnuts: adds some monounsaturated fat and plant-based protein. You don’t have to toast your walnuts, but I definitely recommend it for that extra nutty flavor!
microgreens: add a boost of fresh flavor and are loaded with vitamin A, E, C and K, and minerals such as calcium, magnesium, iron, selenium and zinc
balsamic vinegar: gives a rich, sweet, and fruity flavor
dijon mustard: acts as an emulsifier to help incorporate the olive oil and vinegar
honey: gives a touch of sweetness to the dressing
olive oil: acts as the base of the dressing
thyme: adds an earthy, minty, lemony flavor to the dressing
salt and pepper: flavor enhancers
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission):
How to Make Beetroot Salad with Feta
- Roast beets. Wrap loosely in aluminum foil and roast on a baking sheet until fork-tender, about 60-90 minutes. Be sure to check them every 20-30 minutes and if they look dry or scorched, pour a tablespoon of water over them before re-wrapping.
- Make dressing. While beets are roasting (or cooling!) combine balsamic vinegar, dijon mustard, honey, thyme, salt, olive oil, and black pepper in a small bowl or mason jar.
- Peel beets. Once cool enough to handle (about 20 minutes), peel the skins away using a paper towel or with your fingers under water. If they don’t peel easily, they likely need more cooking time.
- Slice beets. Place cut side down on cutting board and slice into half moon shapes, about 1/4-inch thick.
- Assemble and serve. Add beets to a medium size bowl with feta, toasted walnuts and microgreens. Top with desired amount of dressing and toss to coat.
Expert Tips
- The beets can be prepped ahead of time by roasting, peeling, and cutting them in advance. Once this is done, the salad can be assembled in minutes when you’re ready to eat or serve.
- If you don’t have time to roast beets in advance, you can also choose to buy pre-cooked beets at the store to save some time (and clean up!).
- Speaking of clean up, beets stain very easily so be mindful when you’re handling them. Sometimes I like to wear gloves when peeling and cutting them.
Recipe FAQs
Can I use canned beets instead of fresh?
Yes, you can! I haven’t made this recipe with canned beets yet but think that would be a great alternative and timesaver.
What makes beets taste better?
Beets go well with citrus flavors, garlic, vinegar, and plenty of salt to complement their earthy, deep flavor. They stand up to bold flavors, so they pair well with cheeses like feta, goat, brie, or blue cheese.
What is the best way to cook beets?
They can be steamed, boiled, or roasted. I like roasting them as I find it brings out their earthy, slightly sweet flavor. I suggest roasting beets in foil packets to help them retain moisture and cook to tender perfection.
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can roast the beets ahead of time and then assemble the salad when ready to serve / eat!
Recipes That Pair Well
Sheet Pan Chicken Potatoes and Green Beans
Instant Pot Cream of Mushroom Soup
Spiced Roasted Butternut Squash Soup
For more salad inspiration, check out my other recipes below!
Fall Harvest Salad Stuffed Acorn Squash
Middle Eastern-Inspired Spiced Quinoa Salad with Eggplant and Pomegranate
Thai-Inspired Salad with Chicken and Peanut Dressing
Charred Asparagus Salad with Egg
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Don’t miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign up: Rediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite.
Print
Salad with Beetroot and Feta
(1 votes, average: 5.00 out of 5)
Loading...
- Total Time: 1 hour 15 minutes
- Yield: 2-4 servings 1x
- Diet: Vegetarian
Description
A light lunch or delicious side dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic vinaigrette. Buy cooked beets at the grocery store for a significant time saver!
Ingredients
- 4 large beets, stems removed and scrubbed thoroughly
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 1/2 cup microgreens
For the balsamic vinaigrette:
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 3/4 cup olive oil
- freshly ground black pepper, to taste
Instructions
- Wrap beets loosely in aluminum foil and place on a baking sheet. Roast until beets are fork-tender, about 60-90 minutes (depending on the size of the beets), checking every 20-30 minutes. If beets look dry or scorched, pour a tablespoon of water over the beets before re-wrapping.
- Set beets aside so they can cool before peeling. Once beets are cool enough to handle (about 20 minutes), peel the skins away using a paper towel or with your fingers under water. If the beets don’t peel easily, they likely need more cooking time.
- Slice beets in half lengthwise. Place cut side down on cutting board and slice into half moon shapes, about 1/4-inch thick.
- Add beets to a medium size bowl. Add feta, toasted walnuts and microgreens.
- Add desired amount of dressing and toss salad to coat.
Notes
- Feta can be easily substituted with goat cheese (I make this salad with both types of cheese).
- Beets can easily stain clothing, hands, etc. so be mindful when handling.
- If you don’t have time to roast beets, you can buy cooked beets at the grocery store – these beets tend to be smaller in size so you may want to double the amount.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roast
