Roasted Beet and Feta Salad
Add some beautiful color, flavor, and nutrition to your table with our easy and delicious Roasted Beet and Feta Salad! Tender roasted beets tossed in a light and bright tarragon and parsley vinaigrette finished with salty feta, this roasted vegetable salad is a new spring favorite!
Bring on the beets! It’s one of my 8-year-old’s favorite vegetables, and as she’s getting older and a little pickier when it comes to what she wants to eat, we lean hard into the veggies she loves. Our latest recipe for this beautiful root vegetable is our Roasted Beet and Feta Salad! Not only is it just a gorgeous pop of color on the table, but it’s also packed full of vitamin C, potassium, and fiber, to make a tender, sweet, salty, vegetable salad that’s dressed in a fresh herb-packed vinaigrette!
Ingredients Needed
- Beets – Red beets are our favorite for this salad, but you can also use golden beets for a sweeter beet salad.
- Feta – This soft, salty cheese complements the earthy beets so beautifully!
- Olive oil, Lemon Juice, and Salt – The base of the vinaigrette dressing.
- Fresh Parsley and Fresh Tarragon – These herbs also complement the flavors of the beets while adding a freshness to the vinaigrette.
- Shallots and Dijon Mustard – We love the little added kick that the shallots and Dijon mustard bring to the vinaigrette.
Easy to Make
Make Vinaigrette
The first step to our Roasted Beet and Feta Salad is to quickly whisk up that light, bright, flavorful tarragon and parsley vinaigrette. Add it to a small bowl or a Pyrex measuring cup and give it all a good mix.
PRep Beets
Once the beets are peeled and chopped into 1/2 – 1 inch cubes, add a couple of tablespoons of the vinaigrette and give it all a toss.
Roast Beets
Spread the beets on a baking tray and roast the beets until tender.
Roasting vs. Boiling
While you can absolutely boil the beets for this salad instead of roasting them, roasting brings out more of the natural sweetness of the beets. Plus, roasting them with some of the vinaigrette adds even more subtle complementary flavors.
Finish Salad
Add the rest of the vinaigrette to the roasted beets and give it a mix, then add the feta and some fresh parsley, and done!
Roasted Beet and Feta Salad! It’s beautiful, it’s nutritious, it’s delicious, and it makes for an absolutely lovely side to any meal!
Serve Hot or Cold
We love this Roasted Beet and Feta Salad served hot or cold. While it is delicious with warm, fresh out of the oven roasted beets, by letting it cool in the fridge for a bit before serving, the flavors in the vinaigrette can have time to develop, too. Whichever way you choose, it’s delish!
A big, delicious, beautiful, healthy, nutrient-packed salad! Tender sweet beets dressed in a herb-packed vinaigrette, finished with salty feta cheese. It’s a Spring salad that’ll be on our Easter dinner table!
You Also Might Like
- Easy Pickled Beets
- Easy Maple Roasted Carrots
- Greek Orzo Salad
- Maple Roasted Butternut Squash
- Greek Zucchini Salad
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Roasted Beet and Feta Salad
Equipment
Ingredients
- 2 lbs fresh beets peeled and cut into 1/2 – 1 inch cubes
- 1/3 cup feta cheese
- fresh curly parsley for garnish
Tarragon Shallot Vinaigrette
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons shallots minced
- 1 tablespoon fresh tarragon minced
- 1 tablespoon fresh curly parsley minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat oven to 425℉ and line a baking tray with aluminum foil.
- Make Vinaigrette: Add oil, lemon juice, shallots, tarragon, parsley, dijon, and salt to a small bowl or a Pyrex measuring cup with a pour spout. Whisk well.
- Roast Beets: Peel and chop beets into 1/2 – 1 inch cubes. Add to a medium-sized mixing bowl and then add 3 tablespoons of the vinaigrette to the bowl. Mix well and then add beets to the baking tray. Place in the middle rack of the oven and roast for 30 minutes.
- Assemble Salad: Remove beets from the tray and add to a medium-sized mixing bowl. Pour on the remaining vinaigrette and mix well. Add 1/2 of the feta and mix. Finish with the remaining feta and fresh chopped parsley for garnish.
- Serve and Enjoy!
