This simple, light, and healthy salad featuring roasted beetroot and Feta cheese is a beautiful flavor combination. Rich in vitamins and nutrients, it makes an ideal side dish for meat or fish and is also perfect for vegetarians.

Prep Time
Cook Time
Total Time
 
Servings: 3 servings
Yield: 1

Ingredients for 3 portions

Beet salad with Feta Cheese: Ingredients
  • 10 oz Beetroot medium sized (200 g)
  • 7 oz Feta Cheese (200 g)
  • 2 leaf Basil
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 1 pinch Ground black pepper
  • 1 pinch Salt

Roasted Beet Salad with Feta Cheese Recipe

  1. Prepare the Beets

    Thoroughly wash the beets and clean off any dirt.

  2. Wrap beet in foil

    Wrap each beet tightly in aluminum foil. I used small, young beets for this recipe.

    Optionally, you can boil the beets in water with a pinch of citric acid instead of roasting.

  3. Roast the Beet

    Preheat the oven to 350°F (180°C).

    Roast the beets for 1 hour if they are small, and 1 hour and 20-30 minutes for larger ones.

    Let the cooked vegetables cool, then cut them into pieces for the salad.

    If you wish to roast beets in advance, cool them in the foil and store in the refrigerator for no more than 2-3 days.

  4. Prepare the Ingredients

    Once cooled, peel and dice the beets.

    Optionally, you can cut the beets and Feta into rounds or squares, stack them into pyramids, or thread them onto skewers.

  5. Dice the Feta

    Remove the Feta cheese from the brine and dice it, aiming for the same size as the beets.

  6. Assemble the Beets Salad

    In a salad bowl, layer the roasted beets. Season with salt and pepper, dress with lemon juice (or you can use vinegar) and olive oil.

    Next, add a layer of feta cheese and top it with chopped basil leaves or pesto sauce.

    Dress the salad with spices, salt, lemon juice, and oil or vinaigrette to finish.

  7. Roasted Beet salad with feta cheese

    Serve with meat, fish, poultry, or as a light snack.

    This beet and Feta salad is delicious and visually appealing, making it an excellent choice for a healthy, refreshing side dish or appetizer.

Recipe Tips

Storage Tips

Assembled Salad: Best enjoyed within 24 hours. The beets will continue to release color and may affect the appearance of the Feta cheese if stored longer.

Meal Prep: To prepare ahead:

  • Roasted beets: Store wrapped in foil in the refrigerator for up to 3 days
  • Diced Feta: Keep in an airtight container for up to 5 days
  • Prepared basil: Best used fresh, but can be stored between damp paper towels for 1-2 days

Storing Leftovers:

  • Keep in an airtight container in the refrigerator
  • The flavors will intensify over time
  • Consume within 2 days for best texture and appearance
  • Let come to room temperature before serving for optimal flavor

Tips to Prevent Soggy Salad:

  • Store dressing separately if making ahead
  • Keep Feta separate until ready to serve
  • Pat roasted beets dry before combining with other ingredients
Nutrition (per 100 g)
10.26 gFats
4.18 gCarbs
5.86 gProteins
134.63 ccalCalories