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Roasted Beet and Feta Salad with fresh greens and herbs

Roasted Beet and Feta Salad

A vibrant and nourishing salad featuring earthy roasted beets, creamy feta cheese, and fresh herbs, perfect as a side dish or light main.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium beets, roasted and diced Roasted until tender
  • 1 cup feta cheese, crumbled Can substitute with goat cheese
  • 1 medium cucumber, diced Adds crunch
  • ¼ cup fresh dill, chopped Can substitute with parsley or other herbs
Dressing Ingredients
  • 2 tablespoons olive oil Extra virgin preferred
  • 2 tablespoons lemon juice Freshly squeezed enhances flavor
  • Salt and pepper to taste To season dressing and salad

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Rinse the beets and wrap them in foil to lock in moisture.
  2. Place wrapped beets on a baking tray and roast for about 45-60 minutes until tender. Let cool before peeling and dicing.
Combining Ingredients
  1. In a large bowl, combine the roasted and diced beets, crumbled feta cheese, diced cucumber, and chopped dill.
Making the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Final Assembly
  1. Pour the dressing over the beet mixture and gently toss to coat everything evenly.
  2. Serve immediately or chill in the refrigerator for about an hour before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended. For optimal freshness, consider preparing the beets ahead of time.