Ebony and Ivory Roasted Beet Salad with Feta

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A visually striking roasted beet salad combining deep red and golden beets with creamy feta and a tangy citrus dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 55 minutes, pairs red beets, golden beets, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and quartered red beets
• 2 medium, peeled and quartered golden beets
• 3 tbsp, divided olive oil
• 1/2 cup, crumbled feta cheese
• 4 cups, washed arugula
• 1/4 cup freshly squeezed orange juice
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 quartered red beets and 2 quartered golden beets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until tender and edges caramelize.
2. Step 2: While beets roast, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tsp honey, 1 tbsp olive oil, and 1/4 tsp black pepper in a small bowl to create the dressing.
3. Step 3: Once beets are cool enough to handle, slice them into bite-sized pieces and toss with 4 cups arugula and the citrus dressing until evenly coated.
4. Step 4: Plate the salad and sprinkle 1/2 cup crumbled feta cheese over the top before serving for a creamy, tangy contrast.