Beet Salad with Feta

White oval dish filled with beets, feta, spinach, and balsamic drizzle.

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.

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

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