Roasted Beet Salad

By Rena |

This Roasted Beet Salad with feta is made with beets that are roasted to perfection and tossed with a delicious balsamic vinaigrette that is both enticing and perfect for any easy brunch, lunch, or dinner. Tossed with toasted pine nuts and fresh thyme, you’ll love this well-rounded beet recipe!

Roasted beet salad in white bowl with pine nuts and pink linen

Perfectly roasted beets offer some of the best flavors out there. Earthy with a little bit of sweetness, beets are the ultimate choice for a healthy meal. Rich in flavor and made with only a handful of ingredients, this healthy beet salad recipe with feta cheese is a great meal to enjoy on its own or accompanied with any main protein.

Why You Will Love This roasted beet salad

  • Healthy: This salad is naturally gluten-free, vegetarian, low in calories, and so nutritious!
  • Easy to make: Seriously so easy to prepare, all you do is roast the beets and combine all of the ingredients in a bowl. Simple as that!
  • Great for meal prep: Since you can make a large batch of this at one time, it’s great for enjoying for a few days afterward.
Balsamic vinegar being poured over roasted beet salad in white bowl

Ingredients You Will Need for this recipe

These are just a list of ingredients you will need to make this roasted beet salad recipe. The full measurements are listed further down below.

beets
olive oil
salt and pepper
pine nuts
feta cheese
balsamic vinegar
fresh thyme or oregano

Beets, garlic, olive oil, thyme, salt, pepper, pine nuts, and feta for roasted beet salad

How to Make Roasted Beet Salad

First, preheat the oven to 450° Fahrenheit.

Protect your hands: Put some plastic gloves on before preparing the beets.

Cut and discard the tops and bottoms of the beets. Place in a baking sheet and rub with a generous pinch of salt, pepper, and one tablespoon of olive oil on all sides.

Sliced beets

Tight cover the beets in the baking sheet with aluminum foil. Bake until fork tender.

Meanwhile, toast the pine nuts. Place them in a clean pan and set over medium-low heat. Shake the pan continuously, until the nuts are fragrant and golden brown. Once the nuts are done, immediately transfer to a small bowl, to avoid overcooking the nuts.

Pine nuts

Then, use a sharp paring knife to lightly peel the roasted beets, then cut into cubes. Place into a salad bowl.

Add in the cubed feta, pine nuts, rest of the olive oil, vinegar, and fresh herbs. Gently toss to combine and season with salt and pepper.

What to Eat with This Roasted Beet Salad Recipe

Top view of roasted beet salad

Recipes Notes and Tips

  • Store any leftovers in an airtight container in the refrigerator for three to four days.
  • Be sure to use fresh herbs for the ultimate flavor.
  • Don’t forget the plastic gloves if you don’t want the beets to stain your hands! Also, be sure to protect any countertops.
  • You can prepare this roasted beet salad in advance if you would prefer. Just be sure to store it in the refrigerator.
  • When choosing the beets, be sure to pick any that are similar in size so each of them is prepared in the same amount of time.
  • Firm beets are what you want to use for this recipe. Avoid beets that are too soft.
  • Since the beets are being roasted with the skin on, then be sure to scrub the beets really well prior to roasting.
Roasted beet salad in white bowl

Frequently asked questions

Is it better to peel beets before or after roasting?

It is much easier to peel the beets after they have been roasted because they will be much softer and manageable.

What goes with beet salad?

You can have beet salad on its own or with any main protein, soup, or sandwich!

What are beets good for?

Beets are packed with nutrients such as fiber and vitamin C. They are definitely great to keep around!

Are beets keto?

Since beets are high in carbs and considered a starchy root, they are not keto.

How to store beet salad?

Store your leftover beet salad in a sealed container in the fridge for up to 4 days. Serve the salad cold when ready to eat. We do not recommend freezing.

Close view of beet salad in bowl with balsamic vinegar

other recipes to check out

top view beet salad in a white bowl

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Top view of roasted beet salad

Roasted Beet Salad

This Roasted Beet Salad with feta is made with beets that are roasted to perfection and tossed with a delicious balsamic vinaigrette that is both enticing and perfect for any easy brunch, lunch, or dinner. Tossed with toasted pine nuts and fresh thyme, you'll love this well-rounded beet recipe!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Gluten-Free, Salad, Side Dish, Vegetarian
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegetarian
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 194kcal
Author: Rena

Ingredients

  • 2 pounds beets fresh and medium, scrubbed and thoroughly washed
  • 3 tablespoons olive oil
  • 1/4 tablespoon pine nuts
  • 4.5 ounces feta cubed
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons thyme or oregano, chopped

Instructions

  • Preheat the oven to 450°F.
  • To prepare the beets: (Wear plastic gloves to avoid getting your hands colored!)
  • Cut and discard the tops and bottoms of the beets. Place in a baking dish and rub with a generous pinch of salt, pepper, and 1 tablespoon of olive oil on all sides. 
  • Tightly cover the dish with aluminum foil, then bake at 450F for 45-55 min, or until fork tender. Set aside to cool.
  • Meanwhile, toast the pine nuts. Place them in a clean pan and set over medium-low heat. Shake the pan continuously, until the nuts are fragrant and golden brown, about 2 minutes. Once the nuts are done, immediately transfer to a small bowl, to avoid overcooking the nuts.
  • Use a sharp pairing knife to lightly peel the roasted beets, then cut into 1-inch cubes. Place into a salad bowl.
  • Add in the cubed feta, pine nuts, remaining olive oil, vinegar, and fresh herbs. Gently toss to combine, Taste and adjust the seasoning.

Notes

  • Store any leftovers in an airtight container in the refrigerator for three to four days.
  • If you don’t like feta cheese try blue cheese or cotija cheese
  • Be sure to use fresh herbs for the ultimate flavor.
  • Don’t forget the plastic gloves if you don’t want the beets to stain your hands! Also, be sure to protect any countertops.
  • You can prepare this roasted beet salad in advance if you would prefer. Just be sure to store it in the refrigerator.
  • When choosing the beets, be sure to pick any that are similar in size so each of them is prepared in the same amount of time.
  • Firm beets are what you want to use for this recipe. Avoid beets that are too soft.
  • Since the beets are being roasted with the skin on, then be sure to scrub the beets really well prior to roasting.

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 357mg | Potassium: 534mg | Fiber: 5g | Sugar: 12g | Vitamin A: 306IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 2mg
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Reader Interactions

Comments

  1. Brittany says

    5 stars
    I don’t know what it is about roasting vegetables, but it’s a total game changer! I loved how this roasted beet salad came out! Thank you for sharing this recipe!

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