Beet Salad With Feta

Imagine the earthy aroma of roasted beets mingling with the tangy scent of balsamic vinegar, creating a vibrant medley of flavors and colors.

This Beet Salad with Feta is delightfully simple to prepare, yet offers a cozy, indulgent experience that makes it a favorite.

As the beets roast to tender perfection, they transform into a dish that marries with creamy feta and crunchy walnuts.

Let’s bring this vibrant salad to life together!

Kitchen Tools Required

• 1 large pot
• 1 colander
• 1 knife
• 1 cutting board
• 1 mixing bowl
• 1 whisk
• 1 serving platter

Ingredients

• 4 large beets
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons fresh mint, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Beet Salad with Feta, you can follow this timeline:

1. Reading and Gathering Ingredients (10 minutes)
   • Read through the entire recipe to understand the steps.
   • Gather all necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • Preheat the oven to 400°F (200°C).
   • Wash and trim the beets.
   • Wrap each beet in aluminum foil.
3. Cooking Time (45 minutes)
   • Place the wrapped beets on a baking sheet and roast in the oven for 45 minutes until tender.
4. Resting and Cooling (10 minutes)
   • Allow the roasted beets to cool for 10 minutes.
   • During this time, prepare the dressing by whisking together olive oil, balsamic vinegar, salt, and black pepper in a mixing bowl.
5. Assembly (10 minutes)
   • Peel and slice the cooled beets.
   • Toss the sliced beets with the dressing in the mixing bowl to coat them evenly.
   • Transfer the dressed beets to a serving platter.
   • Top with crumbled feta cheese, chopped walnuts, and fresh mint.
6. Optional Chilling (30 minutes)
   • If desired, chill the salad in the refrigerator for 30 minutes to allow the flavors to meld better.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat the oven to 400°F (200°C).

Wash and trim the beets, then wrap each beet in aluminum foil.

Place the wrapped beets on a baking sheet and roast for 45 minutes or until tender.

Allow the beets to cool for 10 minutes, then peel and slice them.

In a mixing bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Combine the sliced beets with the dressing and toss to coat.

Transfer the dressed beets to a serving platter.

Top with crumbled feta cheese, chopped walnuts, and fresh mint.

Serve immediately or chill in the refrigerator for 30 minutes for a more melded flavor.

Serving Tips

• Grilled Chicken: Add a protein boost by serving the salad alongside juicy grilled chicken breast.
• Crusty Bread: Pair with slices of crusty bread for a satisfying crunch and to soak up the delicious dressing.
• Quinoa: Serve over a bed of quinoa for a more filling and nutrient-rich meal option.
• Mixed Greens: Combine with mixed greens for a larger salad that adds freshness and variety.
• Grilled Vegetables: Serve with an assortment of grilled vegetables for a well-rounded, plant-based meal.

Storage

Store leftover beet salad in an airtight container in the refrigerator for up to 3 days.

To maintain freshness, keep feta cheese separate until serving time, if possible.

Freezing

To freeze beet salad with feta, place the cooled, dressed beets in an airtight container.

Leave out the feta and nuts.

Freeze for up to two months.

Thaw, then add cheese and nuts before serving.

Reheating

Reheating beet salad with feta isn’t recommended.

It can alter the texture and taste.

Instead, serve it cold or at room temperature for the best flavor experience.

Final Thoughts

The Beet Salad with Feta is a delightful combination of flavors and textures that’s sure to impress.

With its earthy roasted beets, tangy feta cheese, and crunchy walnuts, this salad is both satisfying and revitalizing.

The addition of fresh mint adds a burst of freshness, making it a perfect dish for any occasion.

Whether you serve it immediately or allow the flavors to meld in the refrigerator, this salad is a versatile and delicious option.

Try it as a side dish or a light main course, and enjoy the taste of the Mediterranean in every bite.

Frequently Asked Questions

Can I Use Canned Beets Instead of Fresh Ones for This Salad?

You can substitute canned beets for fresh ones. Drain them thoroughly, then slice. Skip roasting and cooling steps. Proceed with whisking olive oil, balsamic vinegar, salt, and pepper. Toss beets in dressing, then add feta, walnuts, mint.

Is There a Vegan Alternative to Feta Cheese for This Recipe?

Substitute feta with 1 cup of vegan cheese, ensuring it’s crumbled for texture. Opt for almond-based or soy-based varieties for ideal flavor. Adjust seasoning with 1/4 teaspoon extra salt to maintain the dish’s balance. Enjoy your vegan creation!

How Do I Ensure the Beets Are Cooked Perfectly Tender?

Wrap each washed beet in foil, place them on a baking sheet, and roast at 400°F for 45 minutes. Check tenderness by piercing with a fork. If it doesn’t meet resistance, they’re perfectly cooked.

What Wine Pairs Best With Beet Salad With Feta?

Pair beet salad with feta using a light-bodied red like Pinot Noir or a crisp white such as Sauvignon Blanc. Their acidity complements the salad’s flavors, enhancing the dish’s earthiness and the tangy feta cheese. Enjoy responsibly!

How Can I Add More Protein to This Salad?

To boost protein, integrate 1 cup cooked quinoa or 1/2 cup chickpeas. Alternatively, add 1/4 cup toasted pumpkin seeds. For more variety, incorporate 1/2 cup grilled chicken breast, sliced thin, enhancing both texture and flavor.

Beet Salad with Feta

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4 servings

Equipment

• 1 Large pot
• 1 colander
• 1 Knife
• 1 Cutting board
• 1 Mixing bowl
• 1 Whisk
• 1 serving platter

Ingredients

  

1x2x3x

• 4 large beets
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup feta cheese crumbled
• 1/4 cup walnuts chopped
• 2 tablespoons fresh mint chopped

Instructions

 

• Preheat the oven to 400°F (200°C).
• Wash and trim the beets, then wrap each beet in aluminum foil.
• Place the wrapped beets on a baking sheet and roast for 45 minutes or until tender.
• Allow the beets to cool for 10 minutes, then peel and slice them.
• In a mixing bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
• Combine the sliced beets with the dressing and toss to coat.
• Transfer the dressed beets to a serving platter.
• Top with crumbled feta cheese, chopped walnuts, and fresh mint.
• Serve immediately or chill in the refrigerator for 30 minutes for a more melded flavor.

Notes

For a more intense flavor, consider roasting the beets a day in advance and letting them marinate in the dressing overnight in the refrigerator. Additionally, you can substitute walnuts with pecans or almonds if you prefer. If you’re not a fan of mint, fresh parsley or arugula can add a different flavor dimension to the salad.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.