Roasted Beetroot Salad with Feta, Herbs & Citrus Dressing
Teresa Garcia
Beetroot Salad
Vibrant roasted beets with creamy feta, herbs, and citrus dressing. Bright, simple, and elegant.
Nutrition (per serving)
This beetroot and feta salad is one of those recipes I reach for when I want something that looks special but comes together without fuss. Roasting the beets concentrates their sweetness and deepens their color, while the citrusy vinaigrette and fresh herbs keep the whole salad bright.
The textures are what make this sing: creamy feta, crunchy toasted walnuts, tender beets, and juicy orange segments. It’s perfect as a light lunch, a colorful side for dinner, or a dish to bring to a potluck when you want to impress with minimal effort.
Ingredients
- Beets, scrubbed and trimmed:1.5 lb
- Olive oil (total):3 tbsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Mixed salad greens:4 cups
- Feta cheese, crumbled:4 oz
- Walnuts, toasted and chopped:1/2 cup
- Red onion, thinly sliced:1/4 cup
- Orange, segments (supremed) or clementines:1 piece
- Fresh parsley, chopped:1/4 cup
- Fresh mint, chopped:2 tbsp
- Red wine vinegar:1 tbsp
- Fresh lemon juice:1 tbsp
- Dijon mustard:1 tsp
- Honey:1 tsp
Instructions
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Preheat the oven to 400°F. Toss whole scrubbed beets with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper. Wrap each beet loosely in foil and place on a baking sheet.
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Roast beets until tender when pierced with a knife, about 35–40 minutes depending on size. Remove from oven and let cool until easy to handle.
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While beets roast, toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned; set aside to cool.
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Make the dressing: whisk together remaining 2 tbsp olive oil, red wine vinegar, lemon juice, Dijon, honey, 1/2 tsp salt, and a few grinds of black pepper in a small bowl. Taste and adjust seasoning.
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Peel the cooled beets (rub the skins off with a paper towel or under running water), then slice into wedges or bite-size pieces.
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In a large bowl, combine mixed greens, sliced beets, orange segments, red onion, parsley, and mint. Drizzle with most of the dressing and toss gently to combine.
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Scatter crumbled feta and toasted walnuts over the salad, finish with any remaining dressing as needed, and serve immediately.
Tips & Notes
- Roast beets with different colors (gold and red) for a beautiful presentation and milder sweetness.
- If short on time, substitute pre-cooked beets from the grocery deli or vacuum-packed roasted beets.
- Supreme the orange (remove pith and membranes) for neat, juicy segments; or use clementine segments for convenience.
- Toast nuts in a dry skillet and watch closely—they can burn quickly. Cool them before chopping for best texture.
