Description
Beet Salad with Feta is a vibrant, refreshing, and nutrient-rich dish that combines the natural sweetness of tender beets with the creamy tang of crumbled feta cheese. Tossed with fresh dill, olive oil, and red wine vinegar, it’s the perfect balance of earthy, salty, and zesty. Whether served chilled or warm, it’s a colorful standout for both everyday meals and special occasions.
Ingredients
4 medium beets
3 oz feta cheese, crumbled
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp fresh dill, chopped
Salt and freshly cracked black pepper, to taste
Optional:
1 tsp honey or maple syrup
Toasted walnuts or pistachios
Thinly sliced red onions or shallots
Instructions
1. Place the unpeeled beets in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer. Cook for 35–45 minutes, or until fork-tender.
2. Drain and allow the beets to cool slightly. Peel them by rubbing the skins off with a paper towel or under running water.
3. Slice the beets into rounds or wedges.
4. In a large mixing bowl, toss the sliced beets with olive oil, red wine vinegar, salt, and pepper.
5. Transfer the beets to a serving dish. Sprinkle crumbled feta and chopped dill over the top.
6. Drizzle with extra olive oil if desired, and serve chilled or at room temperature.
Notes
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 4 servings
Category: Salad
Method: Boiling or roasting
Cuisine: Mediterranean
Keywords: beet salad, feta, vegetarian, side dish, healthy, Mediterranean
Diet: Gluten-Free, Vegetarian
Serving size: 1 serving
Calories: 180
Protein: 5g
Carbohydrates: 14g
Fiber: 3g
Sugar: 10g
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 360mg
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: beet salad, feta, vegetarian, side dish, healthy, Mediterranean