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Katie's Cucina » Recipes » Vegetarian

Beet, Tomato, and Artichoke Salad

Published: Aug 13, 2012 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Beet, Tomato, and Artichoke salad is a refreshing and simple salad to make. Perfect to enjoy as a side dish or as a starter salad to a meal.

Beet, Tomato, & Artichoke salad

Growing up I ate a lot of beets. But I never ate fresh roasted beets. I always ate the can ones; not that there is anything wrong with eating canned beets I was just never introduced to the fresh ones as a child. *Just want to make that clear since my mom reads and I’m sure I’ll catch hell for it later. It wasn’t until earlier this year I started experimenting in the kitchen with fresh beets. 

Beet & Tomato salad

Last week, while shopping at my local produce market I decided to give them another try and challenge myself to cook with them. I scoured the internet for recipes and found this recipe from good ‘ol Martha. I also found a recipe for beet greens… yes, as in the greens that are attached to the top of the beets. I tried both, and loved both recipes; however, did not photograph the beet greens so that will be a later blog post!

Beet & Tomato salad

Ultimately, I wanted a refreshing summer salad that was light and super healthy. This recipe did just that. Served chilled with bold colors and flavors Since I love basil and cook with it just about in every meal I decided to add the aromatic herb to the dish. It complemented all the flavors wonderfully. If you are looking for a flavorful summer salad to serve… this is the recipe for you.

Beet, Tomato, & Artichoke salad

Beet Recipes

If you love beets, you’ll love these other beet recipes.

  • Creamy Parmesan Risotto with Beet Greens
  • Strawberry Beet and Banana Popsicles
  • Sautéed Beet Greens and Swiss Chard
  • Beet, Bacon, and Citrus Salad with Garlic-Citrus Vinaigrette
  • Harvest Quinoa Salad with Pumpkin Yogurt Dressing

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Top view of a plate filled with layered tomatoes, beets, onions, artichokes, and basil.

Beetroot and Feta Salad

Beetroot and Feta Salad is a delicious easy salad that consists of spinach, cooked beets, creamy feta cheese, green onions with a drizzle of olive oil and balsamic reduction. This gluten free recipe comes together within 10 minutes and is perfect for entertaining a crowd.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 128kcal
Author: Katie

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Large Bowl
  • 1 Tongs

Ingredients

  • 6 ounces Fresh Spinach
  • 6 Cooked Beets sliced
  • ½ cup Feta
  • 1 tablespoon Green Onions sliced
  • 1 teaspoon Extra-virgin olive oil
  • 1 tablespoon Balsamic Glaze

Instructions

  • Place the fresh spinach in a large bowl.
  • Slice the cooked beets and place on top of the spinach.
  • Then sprinkle on feta and sliced green onions. Drizzle olive oil and balsamic reduction and serve.

Notes

  • How to Roast Beets in the Oven – Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into ¼-inch-thick slices.
  • Pre-Make – You can pre-make this salad for up to 6 hours in advance. Place plastic wrap over the salad and refrigerate. If you don’t want the feta to be stained purple you can add the feta right before serving.
  • Salad – Instead of using spinach you can use peppery arugula for a spicy bite.

Nutrition

Serving: 1c | Calories: 128kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 344mg | Potassium: 653mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4122IU | Vitamin C: 18mg | Calcium: 155mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Aggie

    August 14, 2012 at 11:01 pm

    Oh Katie, what a beautiful salad! I love beets.

    Reply
    • Katie

      August 15, 2012 at 7:29 am

      Thanks Aggie! It looks as good as it tasted!

  2. Averie @ Averie Cooks

    August 13, 2012 at 11:19 pm

    I LOVE all of the above: beets, ‘chokes, tomatoes – great pairing and pretty pictures!!

    Reply
  3. Rachel

    August 13, 2012 at 12:03 pm

    When I first clicked through to this post I could have sworn it said “beef, tomato, and artichoke” salad. While I’m a a beef lover, beets make this sound sooo much more appetizing! Yum!

    Reply
    • Katie

      August 13, 2012 at 9:55 pm

      lol that is too funny, Rachel!

  4. JulieD

    August 13, 2012 at 11:45 am

    Love this, Katie!! I love beets…even when I was a kid and like Kristy’s hubby, Curtis won’t eat them either!

    Reply
    • Katie

      August 13, 2012 at 9:55 pm

      Thanks Julie. Jon is not a fan either. 🙁 o-well more beats for me!

  5. Cathy @ Noble Pig

    August 13, 2012 at 9:31 am

    I love beets and I know there are so many people who just hate them. I love the earthy flavor and with the right vinaigrette…heaven.

    Reply
    • Katie

      August 13, 2012 at 9:56 pm

      Cathy I agree. It is definitely a vegetable you either love or hate. My husband thought they were too earthy tasting. lol

  6. kristy @ the wicked noodle

    August 13, 2012 at 8:16 am

    My husband won’t even TRY beets because he was so traumatized by the canned ones. I’ve tried explaining that there’s no comparison but he’s not buying it. Oh well, when I make this yummy salad I’ll have all the delicious beets to myself!

    Reply
    • Katie

      August 13, 2012 at 9:07 am

      Awe that’s horrible. I loved canned beets growing up, so its taken me a little bit of time to get use to the fresh ones. Hopefully, you will one day be able to convince him to give the fresh ones a try!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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