Roasted Beet Salad with Feta

This Roasted Beet Salad with Feta is the perfect balance of earthy, sweet, and tangy. Roasted beets bring out a natural sweetness, while creamy feta adds richness and a hint of saltiness. Tossed with fresh greens and a light vinaigrette, this salad makes a great side dish or light meal for busy weeknights.

If you love a hearty yet light salad, this one is for you! Roasting beets may seem a little intimidating, but it's super simple! Beets are one of my favorite root vegetables. They taste great, and they are so good for you!

If you want to make this along with a few other healthy side dishes for your holidays, you can check out my recipe for Butternut Squash and Feta Salad. And if you want something with a little more protein, you can make my High Protein Quinoa Salad or Fall Quinoa Salad!

What are the Ingredients for Roasted Beet Salad with Feta?

• Beets - Beets are an underrated root vegetable, providing key vitamins, minerals, and antioxidants. They are delicious when peeled and roasted!
• Avocado oil - I like to use avocado oil when roasting vegetables, because it has a higher smoke point than some other oils like olive oil. This means that it maintains the integrity of the nutritious benefits of the oil.
• Coarse Kosher salt and black pepper - Salt and pepper brings out the sweetness of the beets when they're roasted. It's essential for seasoning the veggies in this salad.
• Garlic powder and ground cumin - Adding extra seasonings to the beets when they're roasting is a great way to add something a little different to this salad.
• Walnuts - I love the bitterness of walnuts with the sweetness of beets. It's a great combination that also adds a nice crunch to the salad.
• Baby kale - Baby kale is full of nutrients, but you can use your favorite mixed greens or baby arugula in this beet salad as well.
• Feta cheese - Feta cheese adds the perfect amount of tangy and salty flavor to this salad. I don't always tolerate dairy well, so I like to use a goat cheese feta if I can find it! On that note, goat cheese would also work well in this salad!

• Extra virgin olive oil - Extra virgin olive oil is a staple in most vinaigrette recipes. Make sure to use a great quality one for maximum flavor.
• Balsamic vinegar - Balsamic vinegar is delicious when paired with beets, but you can use a Sherry vinegar or apple cider vinegar if you prefer.
• Honey - The honey helps to emulsify and add a touch of sweetness to this vinaigrette.
• Coarse Kosher salt, black pepper, and garlic powder - I love to add just a little seasoning to my dressings. Keep it simple though, and use salt, pepper, and garlic powder - staples you most likely keep in your pantry.

How do I make Roasted Beet Salad with Feta ?

1. Preheat the oven to 425°F. 
2. On a medium sheet pan, toss together the beets, avocado oil, garlic powder, ground cumin, salt, and pepper. Spread into a single layer, and place in the oven.

1. Roast the beets until tender and lightly browned, about 20-24 minutes. During the last 5 minutes of cooking, sprinkle the walnuts over the beets to lightly toast them.

1. While the beets are roasting, place all dressing ingredients in a small glass jar, and shake until well mixed. This is the EASIEST way to make a vinaigrette! You can store it in the glass jar in the refrigerator for a month.

1. Once the beets and walnuts are cooked, remove from the oven, and set aside to cool to room temperature. Once cooled, place over baby kale, and top with the feta cheese and vinaigrette. Serve immediately.

Recipe Substitutions

• Beet substitution: I highly recommend you give beets a try! They are so delicious and so good for you! But, if you would like to try something else, you could substitute roasted sweet potatoes, butternut squash, pumpkin, acorn squash, or any other roasted vegetables in this salad.
• Walnut substitution: Any of your favorite nuts or seeds can be substituted in this salad to add a nice crunch to it. I also love pecans and almonds with walnuts.
• Baby kale substitution: Any of your favorite hearty greens would work well in this salad. If you have a local farmer's market, then check out what they have on hand to add in this salad!
• Feta cheese substitution: Goat cheese also pairs really well with roasted beets! It's another favorite way to eat this salad.

Ways to Serve Roasted Beet Salad with Feta

• With roasted salmon - Want to add some lean protein to this salad? Roasted salmon or grilled chicken is the perfect addition to make it a complete meal.
• With quinoa - Another way to add extra protein to this salad is by adding quinoa. If you eat a plant based diet, simply omit the feta cheese and add the quinoa!

Tips for Perfecting This Recipe

• Watch the beets closely when roasting! If you are using red beets in this beet salad recipe, it is sometimes difficult to determine when they are done cooking based on color alone, as they tend to maintain the same color. Check to be sure they are fork tender before removing them from the oven.
• Allow the beets to cool before building the salad. Allowing the beets to cool keep the greens from wilting and the cheese from melting when tossing it with the vinaigrette.

Meal Prep Notes

If you are a meal prep queen (or king!), roast the beets ahead of time. They stay good in the refrigerator for up to 1 week! The vinaigrette can be made up to 1 month ahead of time!

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Roasted Beet Salad with Feta

This Roasted Beet Salad with Feta is the perfect balance of earthy, sweet, and tangy and served with fresh greens and a light vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

20 minutes mins

Total Time 1 hour hr

Course Appetizer, Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 419 kcal

Equipment

• 1 Baking Sheet
• 1 Set of dry measuring cups
• 1 Set of liquid measuring cups
• 1 Chef's knife
• 1 Cutting board
• 1 Small glass jar

Ingredients

  

1x2x3x

Salad Ingredients

• 4 cups beets peeled and cut into ½ - inch wedges
• 2 tablespoons avocado oil
• ½ teaspoon coarse Kosher salt
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon garlic powder
• ⅛ teaspoons ground cumin
• 4 cups baby kale or other hearty greens
• ⅔ cup toasted chopped walnuts
• ½ cup crumbled feta cheese

Vinaigrette Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• ¼ teaspoons coarse Kosher salt
• ⅛ teaspoon fresh ground black pepper
• Dash garlic powder

Instructions

 

• Preheat the oven to 425°F.
• On a medium sheet pan, toss together the beets, avocado oil, garlic powder, ground cumin, salt, and pepper. Spread into a single layer, and place in the oven.
• Roast the beets until tender and lightly browned, about 20-24 minutes. During the last 5 minutes of cooking, sprinkle the walnuts over the beets to lightly toast them.
• While the beets are roasting, place all dressing ingredients in a small glass jar, and shake until well mixed. This is the EASIEST way to make a vinaigrette! You can store it in the glass jar in the refrigerator for a month.
• Once the beets and walnuts are cooked, remove from the oven, and set aside to cool to room temperature. Once cooled, place over baby kale, and top with the feta cheese and vinaigrette. Serve immediately.
• Prep ahead notes: If you are making this ahead of time, simply roast the beets and walnuts and store in the refrigerator in an airtight container for up to 1 week. Just before serving, place over greens, and top with feta cheese and vinaigrette.

Nutrition

Calories: 419kcalCarbohydrates: 23gProtein: 9gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gCholesterol: 17mgSodium: 769mgPotassium: 626mgFiber: 6gSugar: 15gVitamin A: 2228IUVitamin C: 27mgCalcium: 190mgIron: 2mg

Keyword appetizers, easy appetizer recipes, easy gluten free recipes, quick recipes for busy moms, recipes with beets

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