Beetroot And Feta Salad
My Beetroot and Feta Salad is slightly sweet, a little salty, and completely satisfying! Roasting the beets brings out their sweet, earthy flavor, making them crispy on the outside and tender on the inside. Paired with crunchy walnuts and creamy feta, this salad is my go-to for a healthy side dish or a light main course that works for any occasion.
Servings: 4
Calories: 281kcal
Ingredients
Salad Ingredients
- 6 baby beetroot
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ red onion thickly sliced
- 6 oz mixed salad leaves (mixed greens)
- ¼ cup walnuts toasted
- 3 tbsp pumpkin seeds toasted
- 3 oz vegan feta cheese or regular feta, if you don't need this salad to be vegan
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- ½ tsp dried Italian seasoning
- ½ tsp dried thyme
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat the oven to 390 degrees F / 200 C.
- Wash and trim the ends of the baby beetroots. Cut into wedges and add to a mixing bowl.
- Add the olive oil, salt and pepper to the mixing bowl.
- Toss the beetroot wedges until completely coated.
- Spread in an even layer on a baking sheet and roast in the oven for 15 minutes.
- Remove from the oven and sprinkle the sliced onion over the beets, return to the oven and roast for another 15-20 minutes or until the beets are cooked through.
- Meanwhile prepare the dressing by adding all of the dressing ingredients to a mixing bowl and whisk together. Set aside.
- When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling the salad.
- Arrange the mixed salad leaves on a serving dish, top with roasted beets and onion, toasted walnuts and pumpkin seeds and crumble the vegan feta cheese over top.
- Finish with a drizzle of dressing just before serving.
Notes
- To keep my beetroot and feta salad absolutely perfect is to always spread the beets out on the pan so they roast evenly. I learned the hard way that crowding them makes them steam instead of roast, which totally changes the flavor and texture! Now, if I have a lot of beets, I just grab a second baking sheet, it’s a simple trick that makes a huge difference.
- I always look for firm, round beets with smooth skin, smaller ones are sweeter and taste amazing! Picking fresh, high-quality beets makes all the difference.
- I give the beets a good scrub with a vegetable brush to clean them well. No need to peel them for roasting unless you want to.
- When I’m short on time, I grab pre-roasted beets from Trader Joe’s or Love Beets. They’re a total lifesaver and just as delicious!
- Beets can stain everything, so I lay a towel under my cutting board and wear gloves to protect my hands and counters. It’s a simple step that saves a lot of cleanup later.
Nutrition
Calories: 281kcal | Carbohydrates: 12g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 739mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g