Roasted Beets with Feta is a delicious and healthy side dish (or first course) that’s full of flavor and nutrition. All you need are a few simple ingredients — beets, feta cheese, olive oil, white wine vinegar, and a pinch of salt.
Want to make it even quicker and easier? Use canned beets, and you can have this beautiful dish ready in just minutes!
This is a 5-Ingredient Beet Salad Recipe
Whether you use fresh beets or canned beets will determine how quick this dish comes together. But either way, it’s super simple. Roasting fresh beets gives you that deep, earthy flavor, while canned beets make it a total breeze for busy nights.
We love beets and feta cheese, so this combo was bound to happen. The tangy, salty feta cheese perfectly balances the natural sweetness of the beets (if you want beets in a sweeter twist, try my Blueberry Beet Smoothie for a refreshing treat!).
This dish is a favorite for both Lee and me, and I think it pairs especially well with a meaty main dish. Try serving it alongside this Air Fryer Cube Steak or Herb Roasted Pork Tenderloin for a satisfying meal that’s both hearty and wholesome.
This post was originally published in April 2016 and updated in October 2025 to reflect the new feta crumble package size, provide clearer, more user-friendly instructions, and include fresh, new photos.
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Ingredient Photo
Ingredient Notes
- Red Beets: We make this with fresh beets or canned beets, depending on how much time we have. When I want this dish to come together quickly, canned beets are a great option and a little help from the grocery store never hurts! If I have extra time, I’ll roast fresh red beets for the best flavor. I haven’t tried this recipe with golden beets yet, but they’d likely work too.
- Feta Cheese: Crumbly feta works perfectly for this recipe. It’s ready to go, so all you need to do is sprinkle it over each portion. If you love feta as much as we do, you’ll also want to try this Orzo Salad with Feta and Dried Cranberries.
- Olive Oil: Used for both roasting the beets and making the dressing. You can use whatever oil you like best, but for a healthy option, stick with olive, avocado, or canola oil. Grapeseed, sunflower, or safflower oil also work well if that’s what you have on hand.
- Vinegar: White wine vinegar gives this dish a nice, bright flavor, but regular vinegar works in a pinch. I haven’t tried it with red wine vinegar or balsamic vinegar, though either would add a slightly different taste.
- Salt: We keep the dressing simple with just a pinch of salt to enhance the natural flavors.
How to Make Roasted Beets with Feta
Here’s a quick look at the steps (with photos). You’ll find the full list of ingredients and more detailed step-by-step instructions in the recipe card below.
Place on a large piece of foil, drizzle with 1 teaspoon of oil. Wrap tightly and place on a baking sheet. Bake until beets are tender when pierced with a fork, 60 to 90 minutes, depending on the size of the beets.
When the beets are cool enough to handle peel and slice them.
In a bowl whisk the remaining tablespoon of olive oil, white wine vinegar and salt. Toss beets in the dressing.
Arrange beets onto a platter or 4 plates, top with crumbled feta.
Storage
Store leftover beet salad in an airtight container in the fridge separate from the cheese for several days.
Frequently Asked Questions
Absolutely! Simply store the roasted beets and feta separately. When you’re ready to serve, arrange the beets on a large serving platter or individual plates, top with feta, and enjoy.
Yes! Just swap in vegan feta cheese to make this salad completely dairy-free.
This salad pairs beautifully with roasted or grilled meats like beef, chicken, or pork. For a lighter meal, serve it alongside a grain salad and crusty bread.
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Roasted Beets with Feta Recipe
Ingredients
To roast the beets:
- 3 beets
- 1 teaspoon olive oil
To make the dish:
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- ¼ teaspoon salt
- 1 package crumbled feta cheese 4 or 5 ounces
Instructions
- 1. Preheat the Oven: Preheat the Oven: Preheat oven to 375°F. Using canned beets? Just drain them and skip to Step 5!
- Prepare the Beets: Trim the ends off and wash the beets. Place them on a large piece of aluminum foil, drizzle with 1 teaspoon of olive oil, wrap tightly, and place on a baking sheet.3 beets, 1 teaspoon olive oil
- 3. Roast the Beets: Bake until the beets are tender when pierced with a fork, about 60–90 minutes depending on size.
- 4. Cool and Peel: Let the beets cool for at least 20 minutes, or until they’re easy to handle. Peel and slice.
- 5. Make the Dressing: In a large bowl, whisk together the remaining tablespoon of olive oil, white wine vinegar, and salt.1 tablespoon olive oil, 2 teaspoons white wine vinegar, ¼ teaspoon salt
- 6. Toss and Serve: Add the sliced beets to the dressing and toss to coat. Arrange on a platter or individual plates, then top with crumbled feta1 package crumbled feta cheese
Notes
Nutrition
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.