A Beet and Feta Salad is a hearty and colorful fall salad that has layers of roasted beets, creamy feta cheese, and crunchy pumpkin seeds. Finished with a balsamic vinaigrette, it’s a simple yet crowd pleasing salad for the holidays.
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Are you a beet lover looking for more beet recipes? Check out my Roasted Beet Hummus.
Recipe Highlights
- Earthy beets and salty feta cheese are a culinary masterpiece.
- Less than 10 ingredients makes a delicious, colorful, and easy recipe.
- A showstopping centerpiece for your holiday table.
- Performs double duty as a holiday side dish or meal prep salad.
Ingredients List
The simple ingredients for this beetroot salad can be broken down into two parts – the salad and the salad dressing. Here’s what we need from the grocery store:
salad ingredients:
- fresh beets – look for ruby red beets or golden beets roughly the same size, with no signs of blemishes or bruises. It’s also better to buy beets with the stems attached as this is an indication of freshness, but remove the beet greens as soon as you get home. I do not recommend canned beets here.
- feta cheese – buy a whole block of feta rather than the pre-crumbled packages. These are fresher and taste better. Goat cheese is the next best substitute.
- pepitas – pumpkin seeds add color and crunch. You can also use sunflower seeds, crunchy walnuts, pecans, or pistachios.
- seasonings – a final sprinkle of sea salt and black pepper at the end makes all those flavors pop.
- optional additions – add a hearty grain like farro, freekeh, or quinoa or greens like peppery arugula or a bed of baby spinach if you are serving additional people. Red onions would be a nice addition, too.
dressing ingredients:
- extra virgin olive oil – go for fresh and fruity extra virgin olive oil.
- red wine vinegar – use red wine vinegar, white wine vinegar, apple cider vinegar, or fresh lemon juice.
- balsamic vinegar – deep and rich balsamic vinegar adds depth and dimension.
- pure maple syrup – a touch of maple syrup balances the acidity in the dressing.
- garlic – fresh garlic gives a nice punchy bite. If you are in a pinch, use 1/4 teaspoon garlic powder.
- fresh herbs – I love to add some chopped fresh parsley to the dressing. You can also sprinkle some fresh dill or fresh mint on top for extra color and flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Prepare Beets
Beets are a root vegetable that are a lot easier to prepare than most people think. Here are my favorite ways to prepare beets:
Cook the beets in the Instant Pot. Or, wrap in aluminum foil, place on a baking sheet, and roast beets in a 400 degree F for 40 minutes – 1 hour, or until you have tender beets you can easily pierce with a paring knife.
TIP: Instant Pot Beets are a hands-off cooking approach that is super easy to master. A handy time chart is also included!
Once the beets are fully cooked, peel the skins with paper towels while still slightly warm. Chop into large bite-size pieces.
How to Make this Salad
Now onto the feta and beet salad recipe. Here are the the step-by-step instructions:
make dressing
In a small bowl or mason jar, combine the extra virgin olive oil, red wine vinegar, balsamic, maple syrup, garlic, and parsley. Mix until smooth and emulsified.
assemble salad
Add the chopped beets to a large bowl or serving dish. Toss with dressing.
Sprinkle feta and pumpkin seeds in one even layer all over the beets. Season with salt and pepper, if needed.
chill
Loosely cover with plastic wrap and keep the salad cold in the fridge until ready to serve.
Remove from the fridge 5 minutes before serving.
Tips & Tricks
Here are some of my expert tips for making the best beet and feta salad recipe:
- prepare beets as desired: I prefer to cook the beets in the pressure cooker, but you can also make a foil wrap and roast them in the oven.
- buy a whole block of feta: a whole block of feta (bonus points if it is packed in brine) is better quality and tastes better than the pre-crumbled stuff. Typically the blocks are cheaper and you get more cheese.
- enjoy cold: salad is always best served chilled. I like to make this salad about an hour before serving and keep in the fridge. Then, I remove it from the fridge 5 minutes before serving to take the harsh chill off.
Serving Suggestions
This roasted beet feta salad is a colorful and fall inspired side dish for all your holiday gatherings or celebrations with family and friends. I love to serve it for Thanksgiving along with a big spread, including:
- Classic Sides: I always have Cornbread Stuffing, Honey Roasted Carrots, Cranberry Orange Sauce on my Thanksgiving table.
- Vegetables: Serve it as part of your vegetable side dishes, including Healthy Green Bean Casserole, Roasted Acorn Squash, and Cauliflower Mashed Potatoes.
- Desserts: Make sure to save room for Mini Pumpkin Cheesecakes, Healthy Apple Crisp, and Cranberry Crumble Bars.
How to Make Ahead & Store
Make Ahead: Cook and peel the beets, crumble the cheese, and make the dressing 2 days ahead of time. Assemble and dress just before serving, especially if planning to serve for the holidays.
Storage: Leftover beetroot feta salad can be stored in an airtight container for 3-4 days. The flavors actually meld together after a few days, making this a great meal prep salad, too.
Recipe FAQs
Can you eat beets raw in a salad?
Beets can be eaten raw in a salad, but they need to be finely chopped or shredded. I prefer to cook the beets for this salad.
What pairs well with beets?
Salty feta cheese and crunchy nuts or seeds are the perfect pairing with roasted beets. Each element of this salad balances and compliments the earthy flavor of beets, making them much more delicious for you and your loved ones!
Is it better to roast or boil beets for salad?
I actually prefer to cook the beets in the Instant Pot. It is hands-off and less time consuming.
Do you have to peel beets for salad?
Yes, I recommend peeling the beet skins since they are bitter. Peel with a paper towel while still warm.
Let me know if you make this Beet and Feta Salad recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Beet and Feta Salad
Ingredients
Salad
- 6 medium red beets, cooked, peeled and chopped (Instant Pot recipe) (if beets are larger, 4 should be fine)
- ½ cup crumbled feta, use block for best taste
- ¼ cup pepitas, sub sunflower seeds, walnuts, or pecans
- salt and pepper, to taste
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 garlic clove, minced
- 2 tablespoons minced parsley
Instructions
- Cook beets (can use Instant Pot or roast in oven), cool and chop.
- Mix together dressing: extra virgin olive oil, red wine vinegar, balsamic, maple syrup, garlic, and parsley.
- Add chopped beets to serving dish and toss with dressing. Sprinkle on feta and pumpkin seeds, and salt/pepper to taste.
- Keep salad cold until ready to serve.
Recipe Notes:
Nutrition Information
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photography by: Monica Stevens Le.
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