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Salad with Beetroot and Feta

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  • Author: Kara Lydon
  • Total Time: 1 hour 15 minutes
  • Yield: 2-4 servings 1x
  • Diet: Vegetarian


A light lunch or delicious side dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic vinaigrette. Buy cooked beets at the grocery store for a significant time saver!


  • 4 large beets, stems removed and scrubbed thoroughly
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts
  • 1/2 cup microgreens

For the balsamic vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3/4 cup olive oil
  • freshly ground black pepper, to taste


  1. Wrap beets loosely in aluminum foil and place on a baking sheet. Roast until beets are fork-tender, about 60-90 minutes (depending on the size of the beets), checking every 20-30 minutes. If beets look dry or scorched, pour a tablespoon of water over the beets before re-wrapping.
  2. Set beets aside so they can cool before peeling. Once beets are cool enough to handle (about 20 minutes), peel the skins away using a paper towel or with your fingers under water. If the beets don’t peel easily, they likely need more cooking time.
  3. Slice beets in half lengthwise. Place cut side down on cutting board and slice into half moon shapes, about 1/4-inch thick.
  4. Add beets to a medium size bowl. Add feta, toasted walnuts and microgreens.
  5. Add desired amount of dressing and toss salad to coat.


  1. Feta can be easily substituted with goat cheese (I make this salad with both types of cheese).
  2. Beets can easily stain clothing, hands, etc. so be mindful when handling.
  3. If you don’t have time to roast beets, you can buy cooked beets at the grocery store – these beets tend to be smaller in size so you may want to double the amount.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Salad
  • Method: Roast