Beet Salad with Feta

Beet Salad with Feta came into my life thanks to a dinner party where I needed a side that looked elegant but took minimal effort so I roasted some beets earlier in the day tossed them with greens and crumbled feta and finished it off with a simple vinaigrette. Not only did it steal the show on the table but it was the first salad to disappear.

Since then it’s become a favorite when I want something earthy creamy and refreshing so the sweetness of the beets pairs perfectly with tangy feta and crisp cucumbers and it’s one of those salads that feels as good to eat as it does to serve.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Beets – Naturally sweet and earthy they’re the bold base of this salad.
• Feta cheese – Creamy and tangy it balances the sweetness of the beets beautifully.
• Cucumbers – Cool and crisp they add a refreshing crunch.
• Red onion – Sharp and slightly sweet they bring depth and contrast.
• Mixed greens – A tender and neutral base to let the other ingredients shine.
• Olive oil – Rich and smooth it helps tie the dressing together.
• Balsamic vinegar – Adds sweet tanginess that complements the beets and feta.
• Salt and pepper – Essential seasonings that bring everything into balance.

Tools You’ll Need

• Cutting board – For slicing veggies and prepping the salad.
• Chef’s knife – Perfect for cutting beets cucumbers and onions cleanly.
• Roasting pan or pot – If you’re roasting the beets yourself.
• Mixing bowl – Where I toss the greens with dressing and toppings.
• Small whisk or fork – For blending the balsamic vinaigrette.
• Serving plate – To present the salad beautifully.

Instructions

Step 1:

I start by roasting the beets if I’m not using pre-cooked ones—I scrub them wrap them in foil and roast at 400°F for about 45 minutes until tender.

Step 2:

Once cooled I peel and slice the beets into rounds or wedges depending on the look I’m going for.

Step 3:

I slice the cucumber and red onion thinly and wash and dry the mixed greens thoroughly.

Step 4:

In a small bowl I whisk together olive oil balsamic vinegar salt and pepper until it’s smooth and glossy.

Step 5:

I assemble the salad by laying the greens on a plate then layering beets cucumbers and red onion over the top.

Step 6:

I crumble the feta over everything and drizzle the dressing just before serving to keep it fresh and bright.

Tips

If you’re short on time pre-cooked beets work beautifully and save a lot of prep. I sometimes add chopped walnuts or pistachios for extra crunch and a nutty twist. For an extra pop of flavor I love adding a few orange slices or a drizzle of honey into the dressing. And if feta’s too tangy for you goat cheese is a great alternative.

Ways to Serve

Beet Salad with Feta makes a great side dish for roast chicken grilled salmon or even a simple soup. I often serve it on its own for lunch with a slice of crusty bread or pair it with quinoa for a more filling meal. It also works beautifully for brunches and holiday gatherings because it’s so colorful and elegant.

Frequently Asked Questions

Can I use store-bought beets for Beet Salad with Feta?

Yes! Pre-cooked or vacuum-sealed beets are a great time-saver and still taste delicious.

What kind of feta works best in Beet Salad with Feta?

I prefer block feta in brine for the best flavor and creaminess but crumbled works fine too.

Is Beet Salad with Feta gluten-free?

Yes it’s naturally gluten-free as long as all dressing ingredients are too.

How far ahead can I make Beet Salad with Feta?

You can prep all the ingredients ahead but wait to assemble and dress it until just before serving.

See You in the Kitchen

I hope you try this Beet Salad with Feta soon! It’s simple elegant and packed with flavor. Let me know if you give it a twist or make it part of your next meal—I’d love to hear how you liked it.

Happy Cooking!

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