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Beet and Feta Salad

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A colorful and flavorful beet and feta salad featuring sweet roasted beets, tangy feta cheese, crunchy nuts, and fresh herbs tossed in a bright vinaigrette. Perfect as a side, light meal, or festive starter.

Ingredients

  • 4–5 medium beets, scrubbed and trimmed
  • 2 tbsp olive oil (plus extra for roasting)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup nuts (walnuts, pecans, or pistachios), toasted and chopped
  • 1/4 small red onion or 1 shallot, thinly sliced
  • 2 tbsp fresh herbs (parsley, dill, or mint), chopped
  • 1/2 cup crumbled feta cheese
  • 2 cups optional greens (arugula, spinach, or mixed greens)
  • 2 tbsp lemon juice or vinegar (balsamic or red wine)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp honey or maple syrup (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub and trim the beets, then wrap them in foil or place them in a roasting pan. Drizzle with olive oil, season with salt and pepper, and roast for 35–45 minutes, until tender when pierced with a fork.
  2. Remove from the oven, cool slightly, peel (the skins should slip off easily), and cut into bite-sized cubes or wedges.
  3. While the beets roast, toast the nuts on a baking sheet for 5–8 minutes until fragrant and lightly browned. Let cool, then chop roughly.
  4. Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard (if using), and honey or maple syrup. Season with salt and pepper to taste.
  5. In a large bowl, combine the roasted beets, sliced onion or shallot, toasted nuts, and fresh herbs. Toss gently with the vinaigrette until coated.
  6. Top with crumbled feta cheese. If using greens, either serve the beets over them or gently fold them in.
  7. Serve immediately at room temperature or slightly chilled. Garnish with extra herbs or a drizzle of olive oil if desired.

Notes

  • Use golden or Chioggia beets for a colorful variation that won’t stain.
  • Roast beets ahead of time and store refrigerated for up to 3 days before assembling the salad.
  • Adjust dressing sweetness or acidity to taste—beets vary in sweetness.
  • Try substituting goat cheese or ricotta salata for feta.
  • For extra protein, add chickpeas, lentils, or grilled chicken.

Nutrition

Find it online: https://thefamilycooking.com/beet-and-feta-salad/