Roasted Beet Salad with Feta and Dill

This roasted beet salad is perfect with fresh lettuce greens from the garden. Enjoy it with or without whole grains like quinoa for a salad that keeps you satisfied.

Also Read: Apple and Beet Salad, How to Cook & Freeze Whole Grains, More Whole Grain Salads, How to Roast Beets

It’s always exciting when the first beets of the season are ready to pick. They’re small but so very tasty! Early in the season, when the leafy green lettuce is still plentiful and in fine form, I love beets on greens. Later in the season, my favourite beet salad is the beet and apple salad.

To show off these gorgeous greens and tasty beets, I like to serve this salad on a shallow platter. It looks so pretty and keeps the tender greens from being squished, prevents the beets from staining everything pink and allows everyone to get some of the toppings. For more tips on dressing and assembling this salad, continue reading after the recipe.

Roasted Beet Salad with Feta or Goat Cheese

Print Recipe

5 from 4 votes

Roasted Beet Salad with Feta or Goat Cheese

A delicious and visually stunning salad made with roasted beets, fresh greens, feta or goat cheese and a tasty dressing.

Prep : 15 minutes mins

Cook : 45 minutes mins

Servings: 4

Author: Getty Stewart

Ingredients

• 4-6 small red beets
• 1 Tbsp canola oil
• 6 cups fresh salad greens
• 1/4 cup toasted pepitas, nuts or roasted chickpeas
• 2 red or green spring onions optional
• 4 oz goat cheese or feta crumbled
• 2 Tbsp dill chopped
• 2 cups cooked whole grains (quinoa, wheat, barley) optional
• Dressing
• 1/4 cup oil
• 2 Tbsp red wine vinegar
• 1 Tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions

• Roast Beets
• Preheat oven to 400°F (200°C).
• Wash and trim beets. If mixed sizes, cut very large beets in half to even out cooking time.
• Place beets on foil lined baking sheet.
• Drizzle oil on beets and rotate to ensure beets are evenly coated. Place any cut surfaces face down on the baking sheet.
• Bake for 45-60 minutes until fork tender.
• Remove from oven and let cool at least ten minutes.
• Slip off skin and cut into bite sized pieces.
• Toss with 2 Tbsp of dressing.
• Prepare Dressing
• Add dressing ingredients to a jar with a tight sealing lid.
• Shake vigorously to combine ingredients.
• Taste and adjust as needed.
• Prepare Salad
• Wash and dry salad greens. Tear into bite sized pieces and toss with remaining dressing.
• Arrange dressed salad greens on platter.
• If using, add cooked whole grains on top of greens.
• Top with dressed beets in whatever pattern you prefer – scattered all over, line down the center, geometric shape, etc.
• Top with pepitas and onions if using.
• Top with crumbled goat cheese and dill sprigs.
• Serve immediately or cover and keep in fridge for a couple of hours before serving.
• Makes 4 large salads or several smaller servings.

Notes

Use whatever salad greens you have available.

Instead of pepitas use candied pecans, walnuts or toasted almonds.

You can absolutely use boiled beets for this recipe too. Red, striped or yellow, use whatever you have.

Try using different flavoured mustard instead of Dijon. I like Hot and Sweet Dill Mustard from a local maker – Smak Dab Mustard.

Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 2744kcal | Carbohydrates: 298g | Protein: 92g | Fat: 137g | Sodium: 2083mg | Fiber: 40g | Sugar: 36g | Iron: 28mg

Course: Main Course, Salad

Cuisine: American

Keyword: Salad as Main Course, summer picnic, summer salads

How to Dress & Assemble Roasted Beet Salad

Roasted or cooked beets are fabulous on salad – but they do colour EVERYTHING. If you want to serve a salad that isn’t stained pink, instead of tossing everything in a bowl, use a platter. Arrange the greens, add on your beets and finish with the cheese, placing it strategically. You’ll have a stunning salad to display.

Serve Dressing on the Side

This is the easy option. Simply arrange your salad toppings on a platter and serve the salad dressing on the side.

This way the big tray of salad stays fresh, you can save any leftover salad in the fridge and everyone adds the type and amount of dressing they like.

MORE TASTY SALAD RECIPES

If you’re interested in more tasty and unique salads, here are some others on this website…

Falafel Salad Bowl

Apple and Beet Salad

Kale, Butternut Squash and Farro

Thai Power Bowl with Almond Butter Dressing

Wheat berry Salad with Chickpeas, Feta and Greek Dressing

Barley Tabbouleh

Wheat berry Saskatoon Salad

Southwestern Black Bean and Quinoa Salad

If you make a version of this salad, I’d love to see your creation! Please take a photo, post it on Instagram and tag #getgettys so I can see it and like it!

Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.