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Home » Recipes » Salad Recipes

Roasted Beet Salad with Feta and Citrus Vinaigrette

Modified: Oct 11, 2022 by Kori Butler · Published: Sep 24, 2022

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This roasted beet salad with feta and citrus vinaigrette is loaded with flavor and texture from roasted beets, creamy avocado, fresh red onion, walnuts, feta cheese, and citrus fruits! It's a delicious, healthy, easy-to-make salad recipe that everyone will love!

A white oval platter served with colorful beet salad and feta, and citrus fruits.Pin

You'll Love This Citrusy Beet and Feta Salad

"I love beets! They're versatile, loaded with vitamins and minerals - and are fantastic in this salad. Paired with bright citrus fruits, salty feta cheese, and walnuts is simply perfect!"

If you love beetroot, be sure to try this roasted pumpkin and beetroot salad, and if you just want a simple side dish, make these easy air fryer roasted beets! They're so good!

Perfectly Paired

Many people think of pickled beets when you bring them up in conversation, but have you tried them roasted? They have a whole different flavor profile when you roast them in the oven and pair very well with bright, tangy flavors such as citrus, feta cheese, nuts, and peppery arugula.

Complimenting Textures

This beet salad with feta has a crunchiness from the fresh red onion and walnuts and creaminess from the avocado, feta cheese, and vinaigrette. Put that together with fresh cucumber, spinach, arugula, and juicy citrus fruits it all ties together perfectly!

Healthy

This salad is a fun way to incorporate many different food groups and keep it healthy! It is loaded with healthy fats, vitamins, and minerals, low calorie, gluten-free, low carb, and vegetarian.

Roasted Beet Salad Ingredients

Here are the ingredients you will need to make beet salad with feta:

Salad

  • Red Onion - red onion is used because of its color and mild sweetness.
  • Beetroot - a traditional red beet will give this salad the most color, but you can also use golden beet - or any variety you choose.
  • Feta - you can use whatever your preference is. You can crumble off of a block of feta or purchase already crumbled feta for ease.
  • Toasted Walnuts - purchase raw walnuts and toast them at home, or you can purchase pre-roasted walnuts to save on time.
  • Baby Spinach
  • Arugula - I love using arugula in salads for its bright, citrusy, and peppery taste.
  • Orange - fresh orange is used in this salad.
  • Grapefruit - fresh grapefruit is used in this salad. Caution: grapefruit should be avoided when taking certain medications. Be sure to check your medications to see if you should avoid them.
  • Cucumber - use a traditional cucumber or even salad cucumbers, which are petite-sized ones with fewer seeds and a great crunch!
  • Avocado - I used a medium-sized avocado in my salad, but you can also use more or less as you prefer.
  • Salt and Pepper - used to taste.

Vinaigrette

  • Shallot - very finely diced in the vinaigrette.
  • White Wine Vinegar - this vinegar is a bit lighter and brighter than its counterpart (red wine vinegar). It pairs very well with citrus in this vinaigrette.
  • Walnut Oil - you can also use olive oil or your preferred oil choice.
  • Orange or Grapefruit Juice - or you can use a combination of both!
  • Orange or Grapefruit Zest - very finely grated zest; you can also use a combination.
  • Salt and Pepper - used to taste.

For exact ingredient quantities, please see the recipe card below!

Substitutions and Variations

  • You can use walnut oil or olive oil in this recipe. If you haven't tried walnut oil before, it has a really lovely taste!
  • Use goat cheese crumbles in place of the crumbled feta cheese.
  • Adjust any ingredients or seasonings in this salad to fit your liking.
  • To increase acidity, add more vinegar or cheese.
  • Use any variety of beetroot that you like. Try using roasted butternut squash in place of beetroot for a great alternative as well!

How To Make Beet Salad with Feta

Make the Vinaigrette

Add the shallot and vinegar to a small jar and let sit for 15 to 20 minutes. Add the remaining ingredients. Stir to combine or cover with a lid and shake. Adjust salt, pepper, and citrus juices to taste.

Roast Beets

Preheat the oven to 425 degrees F. Line a roasting pan with parchment paper.

In a bowl, toss the beetroot with olive oil, salt, and pepper. Spread the beets out on the roasting pan in a single layer.

Bake for 15 minutes, remove from the oven and toss. Return to the oven and bake for another 10 to 15 minutes or until the vegetables are soft but not overcooked.

Remove the beets from the oven and let them cool completely.

Assemble the Salad

Remove the top and bottom from the orange and grapefruit. Peel, then carefully segment the slices with a sharp knife. Cut along the membrane to the center, then repeat on the other side, releasing the slices.

Arrange the arugula and spinach on a salad plate. Layer the citrus fruit, beets, onion, and cucumber slices.

Cut the avocado in half and remove the pit. Scoop out spoonfuls and place them on the salad.

Top with feta and toasted walnuts. Drizzle with the citrus vinaigrette. Adjust the acidity and seasoning if needed, and serve!

How To Serve This Beet Salad Recipe

  • Because the beetroot does tend to "bleed" onto its surroundings, it is best to serve this salad assembled on a plate or platter and not toss it all together.
  • Serve alone as a meal, or serve alongside a beautiful roast!
  • Meal idea! For a special occasion, serve this salad as a starter, then for the main dish, Cordon Bleu Stuffed Pork Loin with Crockpot Green Beans and Ham, and mashed potatoes or a simple Microwave Steamed Cauliflower with butter and parsley.
Beet salad with feta served on a white oval platter.Pin

How To Store Beet Salad

It is best to make only what you are able to eat. If possible, prepare your ingredients ahead of time, keeping the ingredients in separate containers ready to throw together. These ingredients will last up to 4 days in the refrigerator. The greens, up to a week.

Kori's Tips

  • For quick assembly, prepare salad dressing, roast the beets, and toast the walnuts ahead of time. You can also prepare the citrus fruits in advance too.
  • Add the oil last when making a vinaigrette. This helps keep the vinaigrette from breaking (separating).
  • Make sure to check your beets as they roast. An overcooked beet can get mushy.

FAQs

How do you cut beets for salads?

The easiest way to cut beets is to slice them lengthwise into half-inch strips, again lengthwise, then turn them into half-inch cubes. Roasting time can vary depending on the size of the cube, whether smaller or larger.

What fruits go with beets?

Citrus fruits, fresh berries, apples, and pears are the best fruits to pair with beets. The earthy-sweet combo pairs wonderfully together!

What cheese goes well with beets?

Strong, sharp cheeses are said to pair the best with beets. Those cheeses include feta, goat, and blue cheeses of all sorts. The saltiness of these cheeses helps cut through the tame earthiness of the beets!

What mixes well with beets?

There are many vegetables and fruits that go well with beets. The sweetness of most fruits balances nicely with the earthiness of beets. Vegetables such as parsnips, sweet potatoes, squash, carrots, arugula, avocado, and spinach pair well with beets just as well!

📖 The recipe.

Beet salad with feta served on a white oval platter.

Roasted Beet Salad with Feta and Citrus Vinaigrette

A delicious and beautiful salad with the right balance of roasted beets, vegetables, citrus fruits and vinaigrette, toasted walnuts, and feta.
5 from 1 vote
Print Recipe Save Saved!
Author Kori Butler
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Salad Recipes
Cuisine American, scandinavian
Servings 6
Calories 283 kcal

Ingredients
  

Salad

  • ½ small red onion (thin sliced)
  • 12 ounces beetroot (peeled and cut into ¾" cubes)
  • ½ cup feta (crumbled)
  • ⅓ cup walnuts (toasted)
  • 1 cup baby spinach
  • 1 cup arugula
  • 1 large orange (peeled and sectioned)
  • 1 small grapefruit (peeled and sectioned)
  • ½ medium cucumber (peeled, sliced then cut into half moons)
  • 1 medium avocado
  • salt and pepper to taste

Citrus Vinaigrette

  • 1 tablespoon shallot (finely diced)
  • 1 tablespoon white wine vinegar
  • 4 tablespoons walnut oil or olive oil
  • ¼ cup orange or grapefruit juice (or a combination)
  • ½ teaspoon orange or grapefruit zest (finely grated zest, a combination is fine)
  • salt and pepper to taste

Instructions
 

Make Vinaigrette

  • Add the shallot and vinegar to a small jar and let sit for 15 to 20 minutes. Add remaining ingredients. Stir to combine or cover with a lid and shake. Adjust salt, pepper, and citrus juices to taste.

Roast Beets

  • Preheat the oven to 425°. Line a roasting pan with parchment paper.
  • In a bowl, toss the beetroot with olive oil, salt, and pepper. Spread out the beets on a roasting pan in a single layer.
  • Bake for 15 minutes, remove from oven and toss. Return to the oven and bake another 10 to 15 minutes or until the vegetables are soft but not overcooked.
  • Removed beets from the oven and let cool completely.

Salad

  • Remove the top and bottom from the orange and grapefruit. Peel, then carefully segment the slices with a sharp knife. Cut along the membrane to the center, then repeat on the other side, releasing the slices
  • Arrange arugula and spinach on a salad plate. Layer the citrus fruit, the beets, onion, tomatoes, cucumber slices, and avocado.
  • Cut the avocado in half and remove the pit. Scoop out spoonfuls and place on the salad.
  • Top with feta and toasted walnuts. Drizzle with the citrus vinaigrette. Adjust acidity and seasoning if needed.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use walnut or olive oil. If you haven't tried walnut oil before - it has the most wonderful taste! Use goat cheese in place of the feta. Adjust any ingredients and seasoning to your liking. To increase acidity add more vinegar or cheese. 
  • TOP TIPS: Layer the salad ingredients for even distribution. Drizzle the salad dressing over the top. Because the beets will bleed, if the salad is tossed it will start to turn pink. It does not affect the flavor; The salad only takes 5 minutes to assemble. Roasting the beets, toasting the walnuts, making the vinaigrette, and pickling the onions call all be done several days in advance. Pickling the onions can be optional.
  • SERVING SUGGESTIONS: Assemble but do not toss the salad. Serve on a platter or individual plates.

Nutrition

Calories: 283kcalCarbohydrates: 21gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 198mgPotassium: 642mgFiber: 6gSugar: 12gVitamin A: 1276IUVitamin C: 47mgCalcium: 120mgIron: 1mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

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More Salad Recipes

If you are looking for more unique healthy, delicious salad recipes, be sure to try these out:

  • Red Cabbage Salad with Apples and Walnuts
  • Easy Fruit Salad
  • Watermelon Arugula Salad with Feta
  • Kale and Brussel Sprout Salad with Pomegranate and Pecans
  • Strawberry Goat Cheese Salad
  • Roasted Pumpkin Salad
  • Healthy Tomato and Eggplant Salad
  • Grilled Peach Salad with Burrata

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Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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