Irresistible Beet Feta Salad
A vibrant salad featuring roasted beets, creamy feta, and fresh greens, perfect for any occasion.
Ingredients
Salad Base
- 4 medium medium beets, scrubbed and trimmed Roasted for deeper flavor or steamed for quicker option.
- 4 ounces feta cheese, crumbled Use goat feta for creamier texture or plant-based feta for dairy-free.
- 4 cups mixed greens (arugula, baby spinach, and watercress) Mix textures for visual interest.
- 1 small red onion, thinly sliced Soak in cold water for 10 minutes if you want milder onion bite.
- 1/2 cup toasted walnuts or pistachios, roughly chopped Adds crunch and warmth.
- 2 tablespoons fresh parsley, chopped Brightens the salad.
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional) Balances the beets’ earthiness.
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Wrap each beet in foil with a drizzle of olive oil and a pinch of salt, or place whole beets on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a fork.
- When the beets are cool enough to handle, slip off the skins with a paper towel or under running water. Cut into wedges or thick slices.
Vinaigrette
- Whisk together the vinaigrette ingredients: olive oil, balsamic vinegar, Dijon, honey, salt, and pepper. Taste and adjust.
Assembly
- Arrange the mixed greens on a large platter. Scatter the warm beet slices across the leaves.
- Add the sliced red onion, crumbled feta, and toasted nuts. Drizzle the dressing over everything and toss gently.
- Finish with chopped parsley and an extra grind of black pepper. Serve immediately.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Keep dressing separate for crisp greens.