Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette

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

A vibrant salad combining roasted red beetroot, creamy white feta, and tangy blue cheese, dressed with a bright lemon vinaigrette for a fresh and colorful side dish. This mediterranean-inspired salads (mediterranean) ready in about 50 minutes pairs medium red beets, peeled and cubed, crumbled feta cheese, crumbled blue 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 280 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: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium red beets with 1 tbsp olive oil and 1/4 tsp salt; spread on a baking sheet and roast for 30-35 minutes until tender when pierced with a fork.
  2. Step 2: While beets roast, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the lemon vinaigrette.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens with the warm roasted beets.
  4. Step 4: Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients.
  5. Step 5: Sprinkle 1/2 cup crumbled feta cheese, 1/4 cup crumbled blue cheese, and 1/4 cup toasted chopped walnuts evenly over the top.
  6. Step 6: Serve immediately for a fresh, colorful salad that balances sweet, tangy, and creamy flavors.

Equipment for this recipe

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Frequently asked questions

How long does Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette take to make?

Total time is about 50 minutes (15 min prep + 35 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 Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette?

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 crumbled feta cheese from drying out.

Can I substitute ingredients in Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette?

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 Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette 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.

What goes well with Patriotic Beetroot, Feta, and Blue Cheese Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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