Roasted Beet and Feta Salad

a bowl of cubed and roasted beets with feta and herbs.

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5 from 1 vote

A salad of tender beets in a herb and shallot vinaigrette, finished with some salty cheese.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 156kcal

Author Tracy

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!

Video

Notes

Make Ahead

This salad can be served hot or cold, and if serving cold, it is a great make-ahead side. Prepare it all as described, except add the feta just before serving.

Substitutions

Beets: Red are our favorite, but this is also delicious with golden beets.

Feta: Use an unseasoned feta for this one, and if you're feeling especially ambitious, give making your own a try!

Tarragon and Parsley: For the vinaigrette, you can use dried herbs in place of fresh. Substitute 1 teaspoon dried for 1 tablespoon fresh.

Nutrition