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This could be the BEST EVER Roasted Beetroot and Feta Salad that I have ever tried.
I like that this salad is a healthy vegetarian and Mediterranean diet friendly recipe that tastes great too!
Roasted Beetroot and Feta Salad
This salad represents a mix of great colors and flavors. Even better, this is a simple recipe to make!
This salad reminds me of my popular Easiest Greek Salad in Vinaigrette dressing recipe.
Both salads are healthy and tasty.
Even better, these recipes are perfect to serve for about any occasion.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
A salad is the perfect answer to the question of what goes good with roasted beets.
Some folks describe the taste of beets as resembling the earth as the beet is a root vegetable.
But, anyone who has tried beets knows that they are a rather sweet tasting vegetable that tastes like no other vegetable. Having said that, I will admit that roasting beets is probably the best way to get around any complaints of beets tasking like dirt.
The truth is that beets are actually pretty good for you.
Certainly, beets have nutrients such as potassium and magnesium in them.
However, beets are also well known for their anti-inflammatory properties as well.
You do not have to roast beetroot in order to eat them.
But, roasting them can make them taste better if you were to ask me.
I like that roasting beetroot makes them even better tasting with other foods such as feta cheese.
Roasting beets is easy to do.
To do so we will first remove the tops and the bottoms (roots) before peeling them. It is also a good idea to cut them into chunks that will go well in the salad.
Tips Roasted Beetroot and Feta Salad
I just mentioned that roasting the beets is easy to do. Before you roast your beets you should prepare them by cutting off the ends, peeling them, and then cutting the beets into chunks.
Here are some more great tips for you.
- This roasted beetroot and feta salad can be made vegan as well. To make this a vegan salad simply swap out the feta with cooked tofu that has been cut into chunks.
- This recipe calls for red wine vinegar. You could alternatively use another great tasting flavored vinegar instead.
- Personalize your roasted beetroot and feta salad by topping it with seeds or chopped nuts for a crunchy element. I like a sprinkle of flaxseed or maybe some walnuts on top of mine.
Can you use canned beets instead of the fresh variety?
The answer is yes, canned beets will work in this recipe. You should, however, check the ingredients on the can to make sure that the can contains beets and nothing else that you would not want in your recipe.
Using canned beets is a convenient ‘hack’ to use in this recipe.
This is because they are already prepared and sliced. All you really need to do is roast the beets to use them in this recipe.
Is it Beets or beetroot?
You may have noticed that I have been using both ‘beets’ and ‘beetroot’ interchangeable. The truth is that ‘beetroot’ is actually a part (taproot) from the beet plant.
By the way, while you are here you may also be interested in these ideas.
- How to Make Fire Roasted Tomatoes.
- Mediterranean Style Green Bean Salad.
- How to Follow the Mediterranean Diet.
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Roasted Beetroot and Feta Salad
Roasted Beetroot and Feta Salad
As mentioned, roasting the beets is easy to do. Before you roast your beets you should prepare them by cutting off the ends, peeling them, and then cutting the beets into chunks. Alternatively, you use canned beets instead.
I also mentioned that this roasted beetroot and feta salad can be made vegan as well.
To make this a vegan salad simply swap out the feta with cooked tofu that has been cut into chunks.
Also, you can personalize your roasted beetroot and feta salad by topping it with a sprinkle of flaxseed or walnuts .
Ingredients needed for Roasted Beetroot and Feta Salad
- Beets- 3-4 depending on the size. Have the ends (tops and roots) of the beets cut and peeled (or scrubbed). Cut the beets into chunks. I would estimate this to be the equivalent to about a 14-15 ounce can of sliced beets.
- Olive Oil – 1 tablespoon.
- Seasonings as desired for roasting. This can include Italian Seasonings, Salt, and/or Pepper.
- For the dressing, Olive Oil – 2 tablespoons.
- Red Wine Vinegar – 1 tablespoon. This recipe calls for red wine vinegar. You could alternatively use another great tasting flavored vinegar instead.
- Seasonings as desired for the dressing. This can include Italian Seasonings, Salt, and/or Pepper.
- Feta Cheese– 3/4 of a cup cut into chunks. To make this a vegan salad simply swap out the feta with cooked tofu that has been cut into chunks.
- Parsley- 1-2 tablespoons, fresh preferred. Can alternatively use thyme or similar.
Roasted Beetroot and Feta Salad
- To roast the beetroot, preheat your oven to 400 and prep a baking sheet lightly for nonstick .
- Place the prepared beets on the baking sheet and gently toss with the olive oil and desired seasonings. Then evenly spread the beets on the baking sheet so that they are not overlapping one another.
- Bake for 35-45 minutes or until tender (pierce them with a fork to test them), flipping them every 15 minutes. Remove the beets from the oven and allow them to cool until just warm.
- To assemble the salad, place the beets on each plate or the main serving dish.
- In a small mixing bowl whisk together the dressing ingredients (remaining olive oil, vinegar, and remaining seasonings. Then pour this over the roasted beets.
- Top the beets with the feta cheese and the parsley along with any optional toppings (seeds or nuts mentioned earlier) and serve.
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
The BEST EVER Roasted Beetroot and Feta Salad, a healthy vegetarian and Mediterranean diet friendly recipe that tastes great too!
Roasted Beetroot and Feta Salad
The BEST EVER Roasted Beetroot and Feta Salad, a healthy vegetarian and Mediterranean diet friendly recipe that tastes great too!
Ingredients
- Beets- 3-4 depending on the size. Have the ends (tops and roots) of the beets cut and peeled (or scrubbed). Cut the beets into chunks. I would estimate this to be the equivalent to about a 14-15 ounce can of sliced beets.
- Olive Oil – 1 tablespoon.
- Seasonings as desired for roasting. This can include Italian Seasonings, Salt, and/or Pepper.
- For the dressing, Olive Oil – 2 tablespoons.
- Red Wine Vinegar – 1 tablespoon. This recipe calls for red wine vinegar. You could alternatively use another great tasting flavored vinegar instead.
- Seasonings as desired for the dressing. This can include Italian Seasonings, Salt, and/or Pepper.
- Feta Cheese– 3/4 of a cup cut into chunks. To make this a vegan salad simply swap out the feta with cooked tofu that has been cut into chunks.
- Parsley- 1-2 tablespoons, fresh preferred. Can alternatively use thyme or similar.
Instructions
- To roast the beetroot, preheat your oven to 400 and prep a baking sheet lightly for nonstick .
- Place the prepared beets on the baking sheet and gently toss with the olive oil and desired seasonings. Then evenly spread the beets on the baking sheet so that they are not overlapping one another.
- Bake for 35-45 minutes or until tender (pierce them with a fork to test them), flipping them every 15 minutes. Remove the beets from the oven and allow them to cool until just warm.
- To assemble the salad, place the beets on each plate or the main serving dish.
- In a small mixing bowl whisk together the dressing ingredients (remaining olive oil, vinegar, and remaining seasonings. Then pour this over the roasted beets.
- Top the beets with the feta cheese and the parsley along with any optional toppings (seeds or nuts mentioned earlier) and serve.
Notes
As mentioned, roasting the beets is easy to do. Before you roast your beets you should prepare them by cutting off the ends, peeling them, and then cutting the beets into chunks. Alternatively, you use canned beets instead.
I also mentioned that this roasted beetroot and feta salad can be made vegan as well.
To make this a vegan salad simply swap out the feta with cooked tofu that has been cut into chunks.
Also, you can personalize your roasted beetroot and feta salad by topping it with a sprinkle of flaxseed or walnuts .
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 702mgCarbohydrates: 64gFiber: 13gSugar: 50gProtein: 13g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
- 138Shares
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