There’s something truly special about the earthy sweetness of beetroot paired with the creamy tang of feta. This Crisp Beetroot and Feta Salad is a refreshing, nutrient-packed dish that brings together simple ingredients for a stunning and flavorful result. With its jewel-toned beets, zesty dressing, and savory cheese, this salad strikes the perfect balance between sweet, salty, and tangy — making it ideal as a light lunch, side dish, or even a festive starter.
Ingredients (Serves 4)
- 3 medium beets, cooked and peeled (roasted or boiled)
- 1 small red onion, thinly sliced
- ½ cup feta cheese, cubed or crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
- Fresh parsley or mint, chopped (for garnish)
Instructions
1. Prepare the Beets
If you haven’t already, cook the beets first. To roast, wrap each beet in foil and bake at 400°F (200°C) for about 45–60 minutes, or until tender when pierced with a knife. Alternatively, you can boil them in salted water for 30–40 minutes. Once cooled, peel and slice or cube them.
2. Slice the Onion
Thinly slice the red onion and, if you prefer a milder flavor, soak the slices in cold water for 10 minutes before draining — this removes some of the sharpness while keeping the crunch.
3. Make the Dressing
In a small bowl, whisk together the olive oil, balsamic (or red wine) vinegar, honey, salt, and pepper. Adjust to taste — a touch more vinegar for tang, or honey for sweetness.
4. Assemble the Salad
Arrange the beet slices on a serving platter or in a large bowl. Scatter the red onion slices over the top, followed by crumbled or cubed feta cheese. Drizzle the dressing evenly over the salad.
5. Garnish and Serve
Finish with a sprinkle of freshly chopped parsley or mint for color and a refreshing herbal note. Serve immediately, or chill for 15–20 minutes to let the flavors mingle before serving.
Chef’s Tips for the Perfect Beetroot and Feta Salad
- Use roasted beets for deeper flavor — roasting enhances their natural sweetness.
- Add crunch: Toss in a handful of toasted walnuts, almonds, or pumpkin seeds.
- Go seasonal: Add orange segments in winter or baby spinach in summer for extra freshness.
- Balance the flavor: The sweetness of honey and acidity of vinegar complement the salty feta beautifully — adjust to suit your taste.
- Make it ahead: The salad (without dressing) can be prepped a day in advance. Add the dressing just before serving to keep everything crisp.
Serving Suggestions
This vibrant salad pairs wonderfully with:
- Grilled chicken or lamb for a balanced meal.
- Crusty bread and olive tapenade for a light lunch.
- Roasted vegetables or grains like quinoa for a wholesome vegetarian plate.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Avoid freezing: Beets and feta lose their texture when frozen.
- If making ahead, store dressing separately and toss before serving.
Frequently Asked Questions
Q: Can I use pre-cooked or canned beets?
Yes! They’re a great time-saver. Just rinse and pat them dry before slicing to remove any brine or extra moisture.
Q: What can I use instead of feta?
Try goat cheese for a creamier texture or halloumi for a grilled twist.
Q: Is there a vegan option?
Absolutely — simply use vegan feta or skip the cheese and add roasted chickpeas for protein.
Q: Can I serve this warm?
Yes! Slightly warm beets enhance the aroma and make the cheese a bit creamier — perfect for cooler weather.
Crisp Beetroot and Feta Salad – A Fresh, Vibrant Burst of Color and Flavor!
- Total Time: 55 minutes
- Yield: 4 servings
Description
This vibrant Crisp Beetroot and Feta Salad combines sweet earthy beets, tangy feta, and a light honey-balsamic dressing for the perfect refreshing side dish. It’s colorful, healthy, and bursting with Mediterranean flavor — ideal for any season!
Ingredients
- 3 medium beets, cooked and peeled (roasted or boiled)
- 1 small red onion, thinly sliced
- 1/2 cup feta cheese, cubed or crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
- Fresh parsley or mint, chopped (for garnish)
Instructions
- Prepare the beets: Roast or boil beets until tender, then peel and slice or cube them once cooled.
- Assemble the salad: In a large bowl, combine the beets, sliced red onion, and feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper.
- Toss & serve: Drizzle dressing over the salad and gently toss to coat. Garnish with chopped parsley or mint and serve chilled or at room temperature.
Notes
- Roasting the beets brings out their natural sweetness — simply wrap them in foil and bake at 400°F (200°C) for about 40–50 minutes.
- For extra crunch, add toasted walnuts or sunflower seeds.
- Use golden or candy-striped beets for a colorful variation.
- This salad pairs beautifully with grilled meats or as part of a Mediterranean mezze spread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (if roasting beets)
- Category: Salad, Side Dish
- Method: Tossed, No-Cook (if using pre-cooked beets)
- Cuisine: Mediterranean
Final Thoughts
This Crisp Beetroot and Feta Salad is proof that simplicity can be stunning. Every bite bursts with flavor — the earthy beets, creamy feta, and tangy-sweet dressing come together in perfect harmony. Whether served as a side or centerpiece, it’s a dish that brightens any table and brings a touch of elegance to everyday dining.
Fresh, colorful, and irresistibly satisfying — this salad is your go-to for healthy, flavorful eating all year round.