The perfect summer salad! Roasted Beetroot Salad is delicious, low-calorie, and loaded with nutritious ingredients. You can serve beetroot feta salad as a side with lamb shish kabobs, sumac chicken, or your favorite protein.
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Beets! It seems people either love beets or hate them. When describing beets, the haters would say they "taste like dirt." But for those of us who love beets, we would argue beets have an "earthy taste."
However, roasting beets is a game-changer! It really mellows out their earthiness and brings out their candy-like sweetness. This roasted beetroot feta salad is the perfect dish for hot summer days when you want to enjoy a light, refreshing lunch that takes around 30 minutes to prepare.
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🔖 Ingredients & Substitutions
Dressing Ingredients
- Beets: Beets are easy to grow in your garden and readily available in most grocery stores. You'll need about 4 small to medium beets.
- Greens: Choose from spring mix, baby spinach, or Romaine lettuce.
- Cheese: Feta, blue cheese, or goat cheese are all great additions to this salad.
- Herbs: I added mint, but you can try Italian parsley, cilantro, or basil. It just depends on what you like!
- Dressing: The easy dressing consists of pomegranate molasses, which has a tangy and sweet flavor. Besides Amazon, you can find pomegranate molasses in most Middle Eastern markets. You might as well get a bottle because you'll find it in many of my recipes. The dressing also has fresh lemon juice and olive oil. Avocado oil would be great too!
- Nuts: Candied walnuts are super easy to make. I toasted one cup of walnuts with ½ cup of brown sugar, 2 tablespoons butter, a pinch of salt, and a smidgen (I always wanted to use that word) of cayenne pepper. If you prefer, you can substitute plain walnuts, pecans, or slivered almonds.
🥗 How To Make A Beetroot Feta Salad
Step 1: Wash beetroots and scrub with a vegetable brush, then dry with paper towels. Using a sharp knife, slice the tops and bottoms off the beets, then slice them in half. Next, slice each half into ¼ inch sections. Brush both sides with olive oil and arrange on a foil-lined baking sheet. Bake for 25 minutes in a 400F oven, then cool completely.
Pro Tip: If you decide to boil the beets, place the cleaned beets in a pot and cover them with cool water. Bring to a boil for 45 minutes or until fork-tender. Remove from the pot and either peel the beets or simply wipe them off with a paper towel, which will easily remove their skin. When roasting beets, it's not necessary to peel them unless you want to.
Step 2: While the beets are baking, prepare the vinaigrette by whisking olive oil, pomegranate molasses, lemon juice, crushed garlic, salt, and black pepper until emulsified.
Step 3: If using plain walnuts, toast for a few minutes in a hot skillet until fragrant. Optionally, you can use candied walnuts, pecans, or slivered almonds.
Step 4: Add spring mix to a salad bowl and top with sliced red onion, mint leaves, and cooled roasted beets. Sprinkle the beetroot salad with crumbled or cubed feta cheese and nuts. Drizzle with the vinaigrette and serve immediately.
🍽 Serving Suggestions
Serve this roasted beetroot salad with a cheeseless pizza or a spinach feta pizza. It can also be paired with smoked chicken thighs, grilled ribeye steaks, or frozen air fryer salmon!
🤷🏻♀️ Recipe FAQs
Yes, you most certainly can eat raw beets in a salad. Raw beets have a crunchier texture that some might prefer over cooked beets, which have a softer texture.
Beetroot salad is refreshing and filling on its own, but can be served with grilled chicken, seafood, or this grilled ribeye recipe. You can also serve it on the side with grilled cheese or your favorite sandwich! Or top it with grilled chicken breast for a more filling salad!
🥬 More Salad Recipes!
Can't get enough salad recipes? We understand, and we have your back! This Lebanese Fattoush salad is bright, fresh, and so delicious! It features plenty of sumac, pomegranate seeds, and baked pita chips! If you love salmon, this smoked salmon salad is not to be missed! Finally, if kale is more your thing, this kale crunch salad includes crunchy cabbage, almonds, and a delightful maple Dijon dressing!
👩🏼🍳 Pro Tips
- Beetroot salad can be prepared with raw, boiled, or roasted beets. Although I like the crunch of raw beets, overall I preferred the sweetness of the roasted beetroot salad.
- Once the walnuts and dressing are added to the beetroot salad, it should be served immediately; otherwise, the greens will wilt, and the walnuts will soften over time.
- If it's easier, you can skip making the dressing and use your favorite store-bought salad dressing instead.
- Serve this roasted beetroot salad topped with grilled chicken to increase the amount of protein per serving.
- Eating too many beets can sometimes cause stomach upset.
- Beets are known for having a diuretic effect, so don't overindulge in beets before getting on a road trip!
- Commonly used as a dyeing agent, beets are not only great for dyeing Easter eggs and pickled turnips, but they also have a tendency to dye urine or stools pink or red. This is especially true when eaten in large amounts. So if you find this to be the case, no need to call on your doctor; it's totally normal!
🌱 Related Recipes
If you enjoy this beetroot salad, try these other salad recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Wash beetroots and scrub with a vegetable brush, then dry with paper towels. Using a sharp knife, slice the tops and bottoms off the beets, then slice them in half. Next, slice each half into ¼" sections. Brush both sides with olive oil and arrange on a foil-lined baking sheet. Bake for 25 minutes in a 400°F oven, then cool completely.
- While the beets are baking, prepare the vinaigrette by whisking olive oil, pomegranate molasses, lemon juice, crushed garlic, salt, and black pepper until emulsified.
- If using plain walnuts, toast them for a few minutes in a hot skillet until fragrant. Optionally, you can use candied walnuts, pecans, or slivered almonds.
- Add spring mix to a salad bowl, top with sliced red onion, mint leaves, and cooled roasted beets. Sprinkle the beetroot salad with crumbled or cubed feta cheese and nuts. Drizzle with the vinaigrette and serve immediately.
Nutrition
Notes
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- Beetroot feta salad can be prepared with raw, boiled, or roasted beets. Although I like the crunch of raw beets, overall I preferred the sweetness of the roasted beetroot salad.
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- Once the walnuts and dressing are added to the salad, it should be served immediately; otherwise, the greens will wilt, and the walnuts will soften over time.
-
- If it's easier, you can skip making the dressing and use your favorite store-bought salad dressing instead.
-
- Serve this roasted beetroot feta salad topped with grilled chicken to increase the amount of protein per serving.
-
- Eating too many beets can sometimes cause stomach upset.
-
- Beets are known for having a diuretic effect, so don't overindulge in beets before getting on a road trip!
-
- Commonly used as a dyeing agent, beets are not only great for dyeing Easter eggs and pickled turnips, but they also have a tendency to dye urine or stools pink or red. This is especially true when eaten in large amounts. So if you find this to be the case, no need to call on your doctor; it's totally normal!
PJ Fournier says
The roasted beets are so good and this salad is nothing short of fabulous! A perfect summer treat, but wonderful any time during the year ♥️
Hilda Sterner says
Thanks, PJ! I sure appreciate your review! 😘