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+ servings

Roasted Beet Salad with Feta

This simple, healthy and easy roasted beet salad is packed with nutrition and is delicious when accompanied with grilled chicken!
Course Side Dish
Cuisine American
Keyword beet salad
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6 people


  • 5 medium red beets
  • 1 lemon juice (about 3-4 Tbsp.)
  • 1/2 cup feta cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 shallot , minced
  • 2 green onions , chopped


Roast the beets

  • Preheat oven to 425°F. Wash beets well and place in an oven-safe dish and cover with foil.
  • Roast beets in oven for 1-2 hours, depending on size. Once done, you should be able to stick a fork or toothpick in easily.
  • Let roasted beets sit for 30 minutes before you remove the skin. Be sure to use a paper towel or gloves to peel off the skin!

Assemble the salad

  • Chop the beets and let marinate in 2 Tbsp. of olive oil and balsamic vinegar for 10 minutes.
  • Toss in the remaining ingredients and stir. Serve cold. Enjoy!



  • Beets are like sponges — they soak everything up! This is why I let the beets marinate for a few minutes in the olive oil to get extra tasty.
  • You may also use parsley instead of green onions as a substitute.
  • Also, if you don't have time to roast the beets, you can buy baby beets or pre-cooked beets (I like the brand Love Beets).