Name: Beet Salad with Feta Recipe
Prep time: 15 min
Cook time: PT-489122H7M40S
Total time: PT-489122H7M40S
Cuisine: Mediterranean
Ingredients: 6 Beets (scrubbed); 2 Tablespoons Olive oil; 1 Tablespoon White balsamic vinegar; 1 Tablespoon Fresh ginger (peeled and grated); 1 cup Feta Cheese

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Introduction

This vibrant Beet Salad with Feta is a delightful combination of sweet roasted beets and tangy cheese, enhanced by a zesty ginger dressing. It’s both colorful and refreshing, making it a perfect side dish or light meal.

A white plate holds a fresh salad with three main layers. The bottom layer is bright green arugula leaves, filling the whole plate base with a fresh and leafy texture. On top of the greens is a layer of sliced deep red beets, slightly glossy and arranged in a scattered pile in the center. The top layer is sprinkled with small pieces of white feta cheese and light brown walnut chunks, adding texture and color contrast. The white marbled surface underneath softly reflects some light, while a whole beet with red stems is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 beets (scrubbed)
2 tablespoons olive oil

1 tablespoon white balsamic vinegar
1 tablespoon fresh ginger (peeled and grated)

1 cup feta cheese

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit. Wrap the beets in foil and place them on a rimmed baking sheet. Roast for 45 to 60 minutes, or until the beets are tender when pierced with a fork.

Step 2: Allow the beets to cool slightly. Rub them gently with a paper towel to remove the skins, then cut into 3/4-inch wedges.
Step 3: In a large bowl, combine the olive oil, white balsamic vinegar, and grated fresh ginger. Mix well to create the dressing.
Step 4: Add the warm beet wedges to the bowl and toss gently to coat them in the dressing.

Step 5: Sprinkle the feta cheese over the salad and let it stand for at least 15 minutes before serving to allow flavors to meld.

Tips & Variations

For added crunch, sprinkle toasted walnuts or pecans on top before serving.
Replace white balsamic vinegar with apple cider vinegar for a slightly different tang.

Use goat cheese instead of feta for a creamier texture and milder flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but beets can release extra liquid when stored. Serve chilled or at room temperature. If desired, gently stir before serving to redistribute the dressing.

How to Serve

A white plate holds a fresh salad with three main layers: the bottom layer is a mix of bright green leafy arugula and spinach, the middle layer consists of deep red, glossy sliced beets arranged evenly over the greens, and the top layer is sprinkled with small white crumbles of goat cheese and chopped light brown pecans, adding texture and contrast. A silver spoon rests on the plate’s edge. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets in advance?

Yes, roasting beets ahead of time saves prep work. They keep well in the fridge for up to 3 days once cooked and peeled.

Can I use raw beets for this salad?

Raw beets have a tougher texture and stronger flavor. Roasting softens them and brings out their natural sweetness, which balances the acidity of the dressing and saltiness of the feta.