5 Irresistible Beet Feta Salad Recipes to Try Today
Discover 5 irresistible Beet Feta Salad recipes packed with flavor, freshness, and health benefits. Perfect for a light and tasty meal!
Ingredients
- 3 medium red beets roasted and sliced
- 1 cup feta cheese crumbled
- 2 cups mixed greens arugula, spinach, or baby kale
- 1/4 red onion thinly sliced
- 1/4 cup walnuts or pecans toasted
- 1/2 cup citrus segments orange or grapefruit
- 2 tbsp extra virgin olive oil for dressing
- 1 tbsp balsamic vinegar or citrus vinaigrette
- 1 tsp Dijon mustard optional, for vinaigrette
- to taste salt and pepper
Instructions
- Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 25–30 minutes until tender. Let cool, peel, and slice.
- Prepare the Dressing: In a small jar, whisk together olive oil, balsamic vinegar (or citrus juice), Dijon mustard (optional), salt, and pepper.
- Assemble the Salad: In a large bowl, combine mixed greens, beet slices, red onions, citrus segments, and nuts.
- Add Feta: Sprinkle crumbled feta cheese evenly over the salad.
- Dress and Serve: Drizzle with vinaigrette and toss lightly to coat. Serve chilled or at room temperature.
Notes
Roasting Tip: To save time, roast the beets in advance and store them in the fridge for up to 3 days. They’re easier to peel once cooled.
No-Mess Beet Prep: Use gloves or paper towels when handling roasted beets to avoid staining your hands.
Vegan Option: Substitute regular feta with vegan feta or marinated tofu for a dairy-free version.
Add Protein: Turn this into a full meal by adding grilled chicken, chickpeas, or quinoa.
Dressing Variety: Swap balsamic with lemon-tahini, honey-mustard, or pomegranate molasses for flavor twists.
Serve Chilled or Room Temp: This salad is versatile and tastes great slightly chilled or at room temperature.
Make Ahead: Assemble the components separately and combine just before serving to keep everything fresh and crisp.