This roasted beet salad with beet greens and Feta uses all of the nutritious goodness of beets. Feed your family wholesome and healthy good food.
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Tasty Combination of Cheese, Vinaigrette, and Earthy Beets
The fact that this tastes just divine will have your family asking for more. They may never realize just how healthy this salad is for them.
Picking Beets From the Garden
When I was growing up, we had large gardens and beets were always one of our regulars. Recipes like this one had us picking the fresh beets, cooking them, and making this salad almost everyday. When we got tired of eating this salad, we made Pickled Beets. You can find my delicious pickled beets recipe here. This allows you to enjoy your garden produce throughout the year.
Prep the Beets Ahead of Time
When I was growing up, we would wash the beets to get any dirt removed. Next cut off the beet tops and set aside for the salad.
Boiling Beets in a Kettle
Then we would put it in a large kettle and cover the beets with water. Cover the kettle and cook on high until the beets are fork-tender. When done, drain the water, let cool so you can remove the skin. The skin will slip right off the beet. Note: everything can get stained red, so do this on a cookie sheet or paper towel for easy clean up and disposal of the peelings.
Cooking Beets in the Oven
However, more recently, I have found that some people will cook the beets in the oven. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes.
Save Time – Prep Beets Ahead of Time
No matter which way you prefer to cook your beets, you can make them ahead of time. The beets can be made a few days ahead of time. This will save time when making your salad. Also, the beet greens that you cut off can be stored in the refrigerator a few days just like lettuce can.
When you are ready to make your salad, all of your ingredients are ready.
Beet Slicing Options
When slicing your beets, you can use a regular sharp knife. However, I sometimes like to use this fancy cut just using a hand Wavy Crinkle Cutting Tool. This is how we would cut our potatoes for broasted potatoes in the restaurant too. Just makes things a bit fancy and I think that the vinaigrette holds to the beet a bit better too.
Roasted Beet Salad with Beet Greens and Feta
- 1 Cup Beet Greens
- 1/8 Cup Feta Crumbled
- 1 Small Beet Cooked and sliced
Vinaigrette Salad Dressing
- 1 Tsp. Olive Oil
- 3/4 Tsp. Rice Vinegar
- 1/4 Tsp. Dijon Mustard
- 1/4 Tsp. Honey
- Salt to taste
- Pepper to taste
- In a small bowl or a jar, whisk Vinaigrette Salad Dressing ingredients together.
- In a bowl add the sliced beets and beet greens, pour the dressing over the beet salad and gently toss.
- Turn out onto a plate and crumble the Feta cheese over the top. Enjoy your fresh and healthy salad.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.