Roasted Beet and Feta Cheese Salad

beet salad
Molly Watson
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
120 Calories
9g Fat
5g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 120
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 25mg 8%
Sodium 432mg 19%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Protein 5g
Calcium 146mg 11%
*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.)

Roasting intensifies the sweetness of beets, making them the perfect foil for salty feta cheese in this easy and nutritious composed salad recipe.


  • 3 large or 4 medium beets
  • 1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
  • 2 teaspoons white wine vinegar or lemon juice
  • 1/4 teaspoon fine sea salt
  • 4 ounces feta cheese, crumbled

Steps to Make It

  1. Preheat oven to 375°F. Trim and wash the beets. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the foil packet on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (note that older and/or larger beets can take significantly longer to cook). Let the beets sit until they're cool enough to handle, about 20 minutes.

  2. Peel the beets (they're skins should slip off easily) and cut them into 1/2-inch slices or cubes. In a medium bowl, whisk the remaining 1 tablespoons oil, vinegar, and salt. Toss the beets in dressing.

  3. Arrange the dressed beets on a platter or 4 serving plates. Top them with crumbled feta. Serve immediately.