Ebony and Ivory Roasted Beet Salad with Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A visually striking roasted beet salad combining deep red and golden beets with creamy feta and a tangy citrus dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 55 minutes pairs medium, peeled and quartered red beets, divided olive oil, crumbled feta cheese 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Ebony and Ivory Roasted Beet Salad with Feta take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ebony and Ivory Roasted Beet Salad with Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Ebony and Ivory Roasted Beet Salad with Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ebony and Ivory Roasted Beet Salad with Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ebony and Ivory Roasted Beet Salad with Feta vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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