Roasted Beetroot & Feta Salad Recipe

You know that feeling when a dish just clicks? That’s exactly how I feel about Roasted beetroot and feta salad. It’s one of those salad recipes that makes you go, ‘Wow, The sweet earthiness of the roasted beets is like a perfect counterpoint to the tangy feta, and when you toss it all together with a bright, fresh dressing, it’s pure enchantment.

This roasted beetroot salad isn’t just tasty—it’s a health boost in every bite, vibrant beets are loaded with antioxidants (protect your body for damage) and also packed with fiber so you will feel satisfied.

Also feta is a great source of protein,essential for building and repairing tissues.So, you’re not only indulging in a delicious meal, but you’re also nourishing your body from the inside out which is amazing.

If you are going to host a fancy dinner party or just looking for a quick and impressive weeknight meal, this feta beetroot salad is your new go-to. It not only looks amazing but also tastes great, and gets even better the next day.

In this healthy and hearty beetroot feta salad recipe you will walk through everything from selecting the perfect ingredients to creating the most delicious salad you’ve ever tasted. Let’s get cooking!

• Prep: 20 mins
• Serves: 4
• Cook:30 mins (plus marinating)

Ingredients: The Essentials and More

Before you start cooking, I’ll let you know what you’ll need. The ingredients for this vegetarian roasted beetroot salad with feta are simple and straightforward, but each one is key to making the final salad dish perfect.

For the Salad

• 4 medium-sized beetroots: You have to find beets that are firm and smooth and if you can find them with greens still attached, even better. We’ll be using the root for this recipe, but I will recommend that you don’t toss those greens—they’re delicious sautéed.
• 100g feta cheese: Opt for a good-quality feta (ideally made from sheep’s milk)
• 1 small red onion: Thinly sliced, gives the salad a nice bite and sharpness.
• A handful of walnuts or pecans: Lightly toasted so these add a satisfying crunch and a hint of richness.
• Fresh herbs (optional): A sprinkle of fresh parsley or dill can increase flavors and add a touch of color as well.

For the Dressing

• 3 tablespoons extra virgin olive oil: It is the base of our dressing, bringing richness and depth.
• 1 tablespoon balsamic vinegar: Its sweet acidity pairs beautifully with the beets and feta.
• 1 teaspoon Dijon mustard: For a little kick and complexity.
• 1 teaspoon honey: (To add touch to balance flavors)
• Salt and freshly ground black pepper: To taste. Don’t be shy with the seasoning; it brings everything together.

Equipment: What You’ll Need

Don’t worry; there is no need for any fancy gadgets and you need only a few basic kitchen tools to cook roasted beetroot & feta salad at home.

• Baking Sheet (for roasting beets)
• Aluminum foil (to wrap beets during roasting)
• Sharp knife (for slicing beets and other ingredients)
• Cutting board (to keep your workspace organized)
• Mixing bowl (for tossing salad together)
• Small jar or whisk: (for making the dressing)
• Serving plate or bowl: (to present your beautiful salad)

Instructions: Bringing It All Together

Now let’s start cooking. This roasted beetroot & feta salad comes together in a few easy steps. I’ll walk you through each one, so you feel confident and excited as you cook.

Step 1: Roast the Beetroots

You have to start by roasting beetroots to bring out their natural sweetness and give them a wonderfully tender texture. For this, you have to Preheat your oven to 400°F (200°C). While the oven is heating up, wash the beetroots thoroughly to remove any dirt. No need to peel them yet—that comes later.

Now you have to wrap each beetroot individually in aluminum foil. This helps them roast evenly and keeps them from drying out. Place the wrapped beets on a baking sheet. Now you have to roast for 45 minutes to 1 hour, depending on the size of your beets. To check if they’re done, you have to insert a knife into the center of a beet; it should go in easily. If not, you need to give them a bit more time.

After that let the beetroots cool slightly and once they’re cool enough to handle, you have to peel off the skins. The skins should slide off easily with just a bit of pressure from your fingers. If not, use a paring knife to help. Now you have to slice the beetroots into wedges or rounds. I like them about 1/4-inch thick for a good bite, you can decide your thickness as your preference.

Step 2: Prepare the Dressing

A great salad dressing can make all the difference, and this one is simple yet full of flavor, perfectly enhancing the beets and feta.

You have to combine the olive oil, balsamic vinegar, Dijon mustard, and honey in a small jar or bowl. If you’re using a jar, screw on the lid and give it a good shake. If you’re using a bowl, whisk until everything is well combined.

Now you have to season with salt and freshly ground black pepper to taste. Now you have to give it a quick taste and adjust as needed. If you like it a bit sweeter, add a touch more honey; if you prefer more tang, a splash of extra vinegar will do.

Step 3: Assemble the Salad

Now that the beets are roasted and the dressing is ready, it’s time to bring everything together. You have to start with arranging arugula or mixed greens on your serving plate. This forms the base of your salad. Now you have to add sliced beetroot on top of the greens. You have to spread them out evenly so every bite gets a bit of that delicious beet.

Now Scatter the sliced red onion over the beets. The onion adds a nice crunch and sharpness, balancing the sweetness of the beets. After that, you have to crumble the feta cheese over the salad generously. Then you have to sprinkle the toasted walnuts or pecans over everything. These add a lovely crunch and a bit of richness that complements the other flavors.

Tips & Tricks: Making It Your Own

This vegetarian roasted beetroot salad with feta is great as it is, but here are some tips and tweaks to make it even better or to fit your taste.

Roasting Tips

• Choose the right beets: Medium-sized beets are best for even roasting. If your beets are large, you might need to roast them longer. If they’re small, check them sooner.
• Don’t skip the foil: Wrapping the beets in foil keeps them from drying out and helps them cook evenly.
• Check for doneness: A fork or knife should slide into the beet easily when it’s done. If it meets resistance, give it more time in the oven.

Flavor Variations

• Nut options: If you’re not into walnuts or pecans, try using almonds, hazelnuts, or even pistachios to get amazing flavor.
• Add some fruit: Sliced oranges, pomegranate seeds, or dried cranberries can add a sweet and tart contrast to the salad.
• Experiment with greens: While arugula’s peppery flavor is a great match for the sweet beets, you can also use baby spinach, kale, or even romaine for a milder base.

Looking for a different salad to try? Our Warm Spinach Salad is a must-make.

Nutritional Information

Kcal	476
Fat	34g
Saturates	8g
Carbohydrates	20g
Sugars	9g
Fiber	8g (High)
Protein	17g
Salt	1.1g

Closing Thoughts: Give It a Try

And there you have it—This roasted beetroot & feta salad is a total crowd-pleaser. This salad is fresh, flavorful, and surprisingly easy to make and great for a personal meal, a family gathering, or a social event. 

I love how versatile this salad is. It can be a light lunch on its own, a stunning side dish for a barbecue, or even the star of a vegetarian dinner party. Don’t be afraid to experiment with different greens or add-ins like toasted walnuts or crumbled goat cheese. The beauty of this recipe is that it’s a base for your creativity to shine. If you make it, be sure to share a picture on social media and tag me! I’d love to see your creations.

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