This post may contain affiliate links which won’t change your price but will share some commission.
My bright fresh beet and feta salad is loaded with earthy roasted beets, tangy feta cheese, and drizzled with a zesty vinaigrette.
Why We Love This Salad
- This is the perfect balance of earthiness and zestiness.
- It’s a great side dish served with grilled chicken or by itself for a light lunch.
- This salad is a nice change from a traditional lettuce salad.
- It’s easy to prep ahead of time by roasting the beets in advance.
- And we just love the nice bold color!
Ingredients
Let’s Make Beet and Feta Cheese Salad
- Whisk balsamic vinegar, extra virgin olive oil, salt, and pepper in a small dish and set aside.
- Dice roasted beets into bite-sized pieces and place them in a bowl.
- Coarsely chop fresh thyme leaves and parsley and add them to the bowl with the beets.
- Drizzle with the vinaigrette.
- Dice feta cheese into cubes and add them to the bowl with the beets and herbs.
- Toss the salad, transfer it to a serving plater, and garnish with more fresh herbs.
How To Roast Beets
Roasted beets are very easy to make. Once you use my roasted beet method, you will be eating beets every day.
Krazy Kitchen Mom Tips
- When buying fresh beets, choose beets that are small to medium size, with brightly colored and unblemished skin, and green leaves.
- While red and purple beets are the most popular, yellow beets and rainbow beets have an amazing flavor and tend to be a bit less earthy.
- Store roasted beets in an airtight container in the refrigerator for up to 1 week.
More KKM Salad Recipes
- Blackberry Melon Salad
- BLT Salad with Tangy Mayo Dressing
- Antipasto Salad Platter
- Strawberry Caprese Salad
Roast Beet and Feta Cheese Salad
This bright fresh beet and feta salad is loaded with earthy roasted beets, tangy feta cheese, and drizzled with a zesty vinaigrette.
Print
Pin
Rate
Servings: 4
Ingredients
- 4 cups roasted beets
- 4 oz. feta cheese
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh thyme leaves
- salt and pepper
Instructions
- Whisk balsamic vinegar, extra virgin olive oil, salt, and pepper in a small dish and set aside.
- Dice roasted beets into bite-sized pieces and place them in a bowl.
- Coarsely chop fresh thyme leaves and parsley and add them to the bowl with the beets.
- Drizzle with the vinaigrette.
- Dice feta cheese into cubes and add them to the bowl with the beets and herbs.
- Toss the salad, transfer it to a serving plater, and garnish it with more fresh herbs.
Notes
Krazy Kitchen Mom Tips
- When buying fresh beets, choose beets that are small to medium size, with brightly colored and unblemished skin, and green leaves.
- While red and purple beets are the most popular, yellow beets and rainbow beets have an amazing flavor and tend to be a bit less earthy.
- Store roasted beets in an airtight container in the refrigerator for up to 1 week.
Leave a Reply