Roasted Beets and Feta Cheese Salad With Sumac Dressing

Roasted Beets and Feta Cheese Salad

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Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
358 Calories
17g Fat
32g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 358
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 59mg 20%
Sodium 393mg 17%
Total Carbohydrate 32g 11%
Dietary Fiber 6g 22%
Protein 21g
Calcium 219mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to beets, there are two kinds of people in the world, those who love them and those who are scarred by memories of bad, overcooked, smelly, school cafeteria beet cooking reinforced as an adult by whatever it is they put in cans. Beets are delicious, people! They're sweet for heaven's sake! I guess you know which type I am.

Roasting beets is beyond simple. Wrap them in aluminum foil, stick them in the oven till they're soft, peel them like you would a cooked potato, slice and serve. They're great with an acidic dressing or pickled in a brine and ideal with a sharp creamy cheese such as feta.


  • For The Salad:
  • 3 beets
  • 1/2 small (or 1/4 large) red onion, peeled and thinly sliced
  • 2 cups mixed salad greens
  • 1/2 cup crumbled feta cheese
  • For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mayonnaise or mustard
  • 1/2 teaspoon honey (or more to taste)
  • 1 clove garlic (peeled and finely minced)
  • 1/2 teaspoon ground sumac
  • Salt and pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. Wrap the beets tightly in aluminum foil, place on a baking sheet to catch any drips and roast in the oven for 45 minutes to an hour or until the beets can be easily pierced with the tip of a knife. Remove from the oven and allow to cool enough to be handled. Peel the beets (the peel will come off easily with a paring knife) and dice.

  4. Make the dressing by whisking together the olive oil, lemon juice, mayonnaise or mustard (to help emulsify the dressing), honey and sumac in a bowl. Season with salt and pepper to taste.

  5. To assemble the salads, divide the salad greens evenly on four plates, top with an equal amount of sliced red onions, diced beets, and crumbled goat cheese.

  6. Drizzle with the dressing and serve with slices of pita bread.

  7. Enjoy!