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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!
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


  • 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


  • 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.


  • 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.


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