Beet Salad with Feta
The flavors of this Beet Salad with Feta are absolutely incredible. Salads don’t have to be boring! This is an easy and delicious combination of flavors made with simple ingredients, making it an easy dinner option for summer gatherings or a family dinner at home.
Especially in the warmer months, the last thing I want to do is be in front of a hot stove. In fact, I often buy prepared, cooked beets in the produce section when making this salad, which saves the roasting step. I stock up when I see them on the BOGO sale at my local grocery store. Anything that makes meal prep easier is a win!
This Tuna Nicoise Salad is also easy to make, and everyone loves it. Beet lovers have to try our Beet Salad with Feta. Or try something from this long list of healthy salad recipes to make all summer long.
What you’ll love about this recipe
Ingredients
- Red beets – The star of the show! This time, we used the Love Beets brand of prepared beets, but we’ve also roasted red and golden beets in the past.
- Creamy feta – A fresh cheese, usually made from sheep’s milk.
- Salad – Bags of salad are often on sale. We like the butter lettuce blend with beets.
- Mandarin oranges – Worth paying a little more for, Mandarin oranges are usually sweeter than regular oranges.
- Pecans – Once toasted, pecans add a nutty, buttery flavor and crunch.
- Homemade vinaigrette – Super easy to make with just five ingredients you probably have on hand.
For the homemade vinaigrette dressing, you’ll need balsamic vinegar, fresh orange zest and juice, extra virgin olive oil, Dijon mustard, garlic, kosher salt, and black pepper.
Substitutions and Additions
If you want to roast your own fresh beets, place beets on a rimmed baking sheet and bake in a preheated oven for about an hour until tender. Once done, let them cool or run under cold water so they are easy to handle. Peel, cube, and add to salad.
This salad is also amazing with goat cheese. Crunchy walnuts, pumpkin seeds, or pine nuts are all a great addition in place of pecans.
Any salad green, like romaine lettuce or a salad blend, will work in this simple beetroot salad. Spinach is another good option. Red onions will add a nice bite, but don’t overdo them, as they can really take over the flavors. Fresh herbs also give the salad extra flavor and depth. Basil, parsley, or dill are all great options.
We’ve also added feta, shredded carrots, and celery to this delicious salad. Just about any vegetable will pair well, so feel free to experiment.
You could also add super healthy bean sprouts for extra texture and crunch. Check out more recipes for bean sprouts.
How to Make This Beet Salad Recipe
Preheat your oven to 350°F.
While the oven is heating, make the homemade balsamic vinaigrette. Combine the balsamic vinegar, olive oil, orange juice, zest, mustard, and garlic in a small bowl and whisk until well incorporated. Set aside.
Toast pecans for 7-10 minutes in a preheated oven. Set aside.
Cut beets into cubes.
Add lettuce to the bottom of a large bowl.
Add roasted beets, orange segments, and feta cheese.
Add vinaigrette to taste and mix until greens are lightly covered with the dressing.
Add toasted pecans to the top of the salad for a crunchy texture.
We like to serve this salad with a warm crusty baguette or this Rosemary Garlic Bread.
For a heartier meal, serve this salad with a bowl of soup for a simple and easy meal. This Roasted Vegetable Soup is one of the most popular recipes on this site. Black Eyed Pea soup would also pair well with the salad, as would this Italian Bean Soup.
Frequently Asked Questions
You could use canned beets in a pinch, but they will not be nearly as good as fresh roasted or even as good as the prepared beets in the produce section.
My first choice for a protein to add to beet salad would be blackened, grilled, or baked salmon. My husband’s first choice would be rare steak. Grilled or rotisserie chicken would be good, too.
Any balsamic or Italian dressing would be a nice addition to this salad. A creamy dressing like blue cheese would also work well.
Top Tips
Though we’ve always enjoyed this roasted beet salad as a main course, it also makes a great side salad.
Most salads wilt if stored overnight, but you can opt to put the dressing on individually if you have a large amount of salad you don’t think you’ll finish. This will keep the lettuce fresher for leftovers. Store leftovers in the fridge in an airtight container.
The balsamic dressing lasts up to a week and is tasty drizzled over vegetables like green beans or asparagus, making a simple veggie a great side dish.
More Easy Recipes for Salad
Ingredients
Salad ingredients
- 3 cups beets prepared, store bought, not pickled.
- 3 mandarin oranges peeled and in sections
- 4 cups butter lettuce salad mix
- 1 cup Feta cheese crumbled
- ½ cup pecans whole, toasted
- kosher and black pepper to taste
Dressing Ingredients
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 Tablespoon fresh orange juice
- 2 teaspoons Dijon mustard
- 1 Tablespoon garlic finely minced
- 2 Tablespoons
fresh orange zest
Instructions
- Preheat your oven to 350°F.
- While you're waiting for the oven to heat up, combine the balsamic vinegar, olive oil, orange juice and zest, mustard, and garlic in a glass bowl and whisk together until well incorporated. Set aside.
- Toast pecans in the preheated oven for 7 -10 minutes.
- Cut beets into cubes.
- Place greens in the bottom of a large bowl.
- Top with sliced roasted beets, orange slices, and feta.
- Drizzle with vinaigrette to taste and mix until the salad is lightly covered with the dressing.
- Top with toasted pecans.
Notes
Nutrition
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This recipe for Beet and Feta Salad first appeared on Food, Fun & Faraway Places in April 2017 and has been updated for clarity.
