Roasted Beets with Feta Recipe

Overhead shot of one serving of Roasted Beets with Feta on a plate.

5 from 3 votes

Roasted Beets with Feta is a quick, healthy, and flavorful side dish made with just 5 simple ingredients: beets, feta cheese, olive oil, white wine vinegar, and salt. Use fresh beets for deep, earthy flavor or canned for a super easy option. Perfect alongside hearty mains like beef stroganoff or mini meatloaf!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: beets and feta salad, roasted beets

Servings: servings

Calories: 142kcal

Author: Mindy Boyd

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 feta
1 package crumbled feta cheese

Notes

One thing I want to point out about this recipe is that I’ve tried roasting beets without the skins (thinking it would be easier to peel them before cooking instead of after). While peeling was definitely easier and less messy, the beets took forever to cook! For some reason, the skins help them roast evenly and much faster, so I always leave them on.

I use two pieces of aluminum foil, one on top of the other, going in opposite directions so it’s large enough to fully cover the beets.

Beets also come in lots of different sizes, so you may need to adjust the roasting time accordingly. I test them by piercing one with a fork — if it slides in easily, they’re perfectly tender.

If your beets are on the smaller side, go ahead and use more than three so you’ll have enough for everyone.

Also, keep in mind that fresh roasted beets are much firmer than canned beets, even after roasting.

I carefully use a mandolin to get perfectly even thin slices.

I almost always serve this in individual portions so everyone gets an equal amount of beets and feta.

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Nutritional information is for 1 enchilada and is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition