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Roasted Beetroot and Feta Salad
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5 from 1 vote

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Salad
Cuisine: Mediterranean
Search Result: beetroot, easy, Feta, Mediterranean Diet, roasted, salad, tofu, vegan, vegetarian.
Servings: 4
Servings: 1g
Author: 🔪 Food, Wine, and Love

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– ¾ 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.

Recipe 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

Serving: 1g | Calories: 351kcal | Carbohydrates: 64g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 702mg | Fiber: 13g | Sugar: 50g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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