Beet Salad with Feta 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.
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. It wasn’t until a decade ago I started experimenting in the kitchen with fresh beets. Since then I’ve become a fresh beet pro. Every time I go out to eat I almost always order a Beetroot and Feta Salad. I love the pairing of sweet earthy beets with creamy feta.
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Why this Recipe Works
A few simple ingredients make for an elegant restaurant style recipe.
Use cooked beets up to make a healthy fresh salad.
Adding greens will stretch this salad further allowing you to feed additional people.
Ingredients
- Beets – I precook the beets the day before making this recipe so I can
- Spinach – I like to use a base of spinach for this salad.
- Feta – Don’t skimp on the feta. Buy a block of feta that you can crumble yourself. It’s much creamier or full of flavor.
- Olive Oil – A drizzle of olive oil gets the greens wet.
- Balsamic – I like to use a balsamic glaze or reduction sauce for this recipe. It’s sweeter and compliments the creamy tangy feta and earthy beets.
- Green Onions – Thinly sliced green onions give a nice mild onion flavor to the beetroot salad.
Directions
This is a very easy salad to put together. First, 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.
FAQs
Yes, you can eat beets raw in a salad; however, they need to be finely grated or thinly sliced as they are very hard like a potato and will not tastes as good as they do when you eat them cooked.
Yes, for the most part canned beets pack the same healthy benefits as fresh. They can also be used in place of fresh steamed beets for this salad recipe.
My beetroot salad recipe is made with spinach, fresh cooked beets, crumbled feta, sliced green onions, and a mix of olive oil and sweet balsamic reduction.
No, you can serve a feta and beet salad without any greens. I personally like to serve it with spinach or spring mix to make the salad a little heartier.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks when making a beet and feta salad.
- 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 Greens– Instead of using spinach you can use peppery arugula for a spicy bite.
Beet Recipes
If you love beets, you’ll love these other beet recipes.
If you make this beet salad with feta 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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Beet Salad with Feta
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
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Colleen
Excellent and so easy! Added some chopped pistachios. Thanks!
Katie
Colleen, chopped pistachios sounds like the perfect addition. Thanks for trying my recipe and taking the time to leave a comment!
Aggie
Oh Katie, what a beautiful salad! I love beets.
Katie
Thanks Aggie! It looks as good as it tasted!
Averie @ Averie Cooks
I LOVE all of the above: beets, ‘chokes, tomatoes – great pairing and pretty pictures!!
Rachel
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!
Katie
lol that is too funny, Rachel!
JulieD
Love this, Katie!! I love beets…even when I was a kid and like Kristy’s hubby, Curtis won’t eat them either!
Katie
Thanks Julie. Jon is not a fan either. 🙁 o-well more beats for me!
Cathy @ Noble Pig
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.
Katie
Cathy I agree. It is definitely a vegetable you either love or hate. My husband thought they were too earthy tasting. lol
kristy @ the wicked noodle
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!
Katie
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!