Herb-Roasted Beet and Feta Salad
Earthy roasted beets paired with creamy feta and fresh herbs in a light lemon vinaigrette. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 40 minutes pairs beets, feta cheese, 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 280 calories and feeds 2, 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
- 12 oz beets
- 4 oz feta cheese
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 1 tbsp fresh mint
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and cut beets into 1/2-inch cubes. Place on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat evenly.
- Step 2: Roast for 25 minutes until fork-tender and caramelized around the edges. Let cool slightly.
- Step 3: While beets roast, whisk together 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp black pepper, and the remaining 1/4 tsp salt.
- Step 4: In a large bowl, combine roasted beets, crumbled feta cheese, chopped dill, and chopped mint. Pour dressing over and toss gently to combine.
- Step 5: Squeeze fresh lemon juice over the top before serving for bright acidity.
Frequently asked questions
How long does Herb-Roasted Beet and Feta Salad take to make?
Total time is about 40 minutes (15 min prep + 25 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 Herb-Roasted Beet and Feta Salad?
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 beets from drying out.
Can I substitute ingredients in Herb-Roasted Beet and Feta Salad?
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 Herb-Roasted Beet and Feta Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herb-Roasted Beet and Feta Salad 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.
What others are saying
- ★★★★★
So simple but elegant. The roasted beet color made the salad pop on the table. My husband even asked for seconds!
- ★★★★★
A must-try for beet lovers! The herb infusion made it feel special without overpowering the natural sweetness. Made it for my vegan friend with a cheese substitute and she loved it.
- ★★★★★
The beets roasted to perfect tenderness and the feta cut through the earthiness beautifully. Served it with crusty bread for a light yet satisfying meal.
