Roasted Beets & Feta Salad

Roasted Beets & Feta Cheese SaladThis recipe is another one of my husband’s favorites. We love beets and feta cheese, so putting them together was a no-brainer.

The one thing I want to point out about this recipe is that I have tried roasting the beets without the skin (because I thought it would be easier to peel them before they were cooked, instead of after). And while peeling is easier and less messy, I thought they were never going to cook all the way through. For some reason, the skins need to be on when they roast, or it takes forever. I really can’t tell you how much longer, because I lost track of just how long they were in the oven. The skin comes off really easy anyway.

Also, beets come in many varying sizes, so you may have to adjust the roasting time accordingly. I test them by piercing them with a fork to make sure they are cooked all the way through.  If they are small, I would check them after about 45 minutes. That being said, I don’t think you can overcook them using this method.

Beets & Feta Cheese

These are the ingredients you will need.


Beets & Feta Cheese

These are the beets before roasting.


Beets & Feta Cheese

These are the beets after roasting.


Beets & Feta CheeseThese are the beets after being peeled.


Beets & Feta CheeseThis is the dressing before being whisked.


Beets & Feta CheeseThis is the dressing after being whisked.


Beets & Feta CheeseThese are the beets in the dressing.

Roasted Beets & Feta Cheese Salad

Serves 4
Prep time 10 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 25 minutes
This is a delicious recipe using beets and feta cheese.


  • 3 beets
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon salt
  • 4oz feta cheese (crumbled)


1. Preheat oven to 375°
2. Trim and wash beets.
3. Place on a large piece of aluminum foil, drizzle with 1 teaspoon of olive oil. Wrap tightly and place on a baking sheet.
4. Bake until beets are tender when pierced with a fork, 60 to 75 minutes, depending on the size of the beets.
5. Let sit until cool enough to handle, at least 20 minutes.
6. Peel beets and slice.
7. In a medium bowl whisk the remaining tablespoon of olive oil, white wine vinegar and salt. Toss beets in dressing.
8. Arrange beets onto a platter of 4 plates, top with crumbled feta.

Roasted Beets & Feta Cheese SaladThis is the finished product. Aren’t they pretty!?


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