Beet and Feta Salad

Course: Salad

Cuisine: American

Keyword: beet and feta salad, beet salad with feta, beetroot and feta salad

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 134kcal

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 crowd pleasing salad for the holidays.

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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.

Notes

GRAINS: option to add a grain such as farro, freekeh, or quinoa

GREENS: option to add greens, like baby arugula or baby spinach to make the salad go further if serving a crowd.

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 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.

Nutrition