This Roasted Beet Salad with feta is a vibrant and flavorful dish featuring perfectly roasted beets, crunchy pine nuts, and a tangy balsamic vinaigrette. It’s a versatile recipe ideal for brunch, lunch, or a light dinner, and is packed with color, texture, and taste.
Why You’ll Love This Recipe
This salad is not only visually stunning but also balances earthy, sweet, and savory flavors beautifully. Roasting the beets enhances their natural sweetness, while the feta adds a creamy tang. Toasted pine nuts provide a delightful crunch, and fresh thyme elevates the dish with aromatic notes. Quick to prep and full of healthy ingredients, it’s a recipe that’s as nutritious as it is delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds beets, fresh and medium, scrubbed and thoroughly washed
3 tablespoons olive oil
1/4 cup pine nuts
4.5 ounces feta, cubed
2 tablespoons balsamic vinegar
3 tablespoons thyme, or oregano, chopped
directions
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Preheat the oven to 450°F.
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Prepare the beets: cut and discard the tops and bottoms. Place in a baking dish, rub with a pinch of salt, pepper, and 1 tablespoon of olive oil on all sides.
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Cover the dish tightly with aluminum foil and bake for 45–55 minutes, or until fork tender. Set aside to cool.
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Toast the pine nuts in a clean pan over medium-low heat, shaking continuously until golden brown and fragrant, about 2 minutes. Transfer immediately to a small bowl.
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Peel the roasted beets lightly with a sharp knife and cut into 1-inch cubes. Place in a salad bowl.
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Add cubed feta, pine nuts, remaining olive oil, balsamic vinegar, and fresh herbs. Gently toss to combine and adjust seasoning to taste.
Servings and timing
Servings: 6 people
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Variations
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Swap feta for blue cheese or cotija cheese for a different flavor.
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Add arugula or spinach for a green boost.
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Mix in roasted walnuts or almonds instead of pine nuts.
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Drizzle with honey for a touch of sweetness.
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Include roasted carrots or sweet potatoes for added texture.
storage/reheating
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Store leftovers in an airtight container in the refrigerator for 3–4 days.
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This salad is best served cold or at room temperature; avoid reheating, as it may affect the texture of the beets and cheese.
FAQs
Can I use canned beets instead of fresh beets?
Yes, but roasting fresh beets gives a sweeter, more robust flavor. Canned beets work in a pinch.
Do I have to use pine nuts?
No, walnuts or almonds are a great substitute and add a nice crunch.
Can I make this salad ahead of time?
Yes, prepare the salad and store it in the refrigerator for up to 2 days before serving.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but dried herbs can be used in a pinch—use about half the amount.
Can I serve this salad warm?
It’s best served cold or at room temperature, though lightly warm beets are acceptable.
How do I prevent beets from staining my hands?
Wear plastic gloves while handling the beets.
Can I add a dressing other than balsamic vinegar?
Yes, a lemon vinaigrette or red wine vinegar works well.
What kind of feta is best for this salad?
Block feta is ideal because it can be cubed easily, but crumbled feta works too.
Are there vegan alternatives?
Yes, substitute feta with a vegan cheese or omit it altogether.
Conclusion
This Roasted Beet Salad is a simple yet elegant dish that’s perfect for any occasion. With its combination of roasted beets, creamy feta, toasted nuts, and fresh herbs, it’s a flavorful and colorful addition to your meal rotation. Easy to prepare, versatile, and visually appealing, it’s a salad that will impress family and friends alike.
Print
Roasted Beet Salad
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Roasted Beet Salad with feta and balsamic vinaigrette is a colorful, flavorful, and healthy dish perfect for brunch, lunch, or dinner. Toasted pine nuts and fresh herbs make this beet salad irresistible and easy to prepare.
Ingredients
2 pounds fresh medium beets, scrubbed and washed
3 tablespoons olive oil
1/4 cup pine nuts
4.5 ounces feta, cubed
2 tablespoons balsamic vinegar
3 tablespoons fresh thyme or oregano, chopped
Instructions
Preheat oven to 450°F (230°C).
Prepare the beets: cut and discard tops and bottoms. Rub beets with 1 tablespoon olive oil, salt, and pepper. Place in a baking dish, cover tightly with aluminum foil, and roast for 45–55 minutes, or until fork tender. Set aside to cool.
Toast pine nuts: place in a pan over medium-low heat, shaking continuously until golden and fragrant, about 2 minutes. Transfer to a small bowl immediately.
Peel roasted beets with a paring knife and cut into 1-inch cubes. Place in a salad bowl.
Add cubed feta, pine nuts, remaining olive oil, balsamic vinegar, and fresh herbs. Gently toss to combine. Taste and adjust seasoning.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Substitute feta with blue cheese or cotija if desired.
Use fresh herbs for optimal flavor.
Wear plastic gloves to avoid staining your hands with beet juice.
Beets can be prepared in advance; refrigerate until ready to serve.
Choose beets of similar size for even roasting and firm texture for the best results.
Scrub beets thoroughly since they are roasted with skins on.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
