Try this Beet Salad Recipe with Feta and Dill: it’s an easy side dish recipe and is a great alternative to the usual dinner sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
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Full disclosure: I’ve never been much of a fan of beets (what a way to start a post about a beet salad, right?!). I don’t have a huge sweet tooth and I know their earthy flavor can be divisive. Interestingly, if they’re part of a salad, I tend to leave them in because I’m ok with a bit of that earthy flavor seeping into my dressing. Weirdo.
All that to say, this salad is is delicious and I’ll happily eat beets in this form. I roast beets and cut them up then added some really thinly sliced red onions for crunch and flavor. Feta cheese was obviously a must! I opted for olive oil and lemon juice for brightness and couldn’t resist chopping some fresh dill and throwing it in because I can never seem to get enough dill in my life. The result was a crazy delicious and easy-to-make cold beet salad that can turn anyone into a beet-believer!
Tips for making a Roasted Beet Salad
- Wash your beets well before roasting!
- When handling the beets, I highly recommend using gloves when working with them if you don’t want to end up with pink hands.
- I’d encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it’ll still taste the same, but the beet juices will turn the feta purple, so you won’t get the pretty contrast of the white against the purple beets.
- Don’t throw those beet greens away- once washed, they’re tasty sautéed with olive oil, garlic and salt and pepper.
- Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
Ingredient information that’s helpful to know:
Beets: I used standard purple beets, but this is also delicious with golden beets if that’s what is available.
Feta cheese: I buy mine already crumbled and prefer full-fat.
Red onion: Slice these as thin as possible (with a mandolin or a very sharp knife). If the flavor of raw onions is too much for you, soak them in very cold water for 10-15 minutes and then drain really well before adding to the salad; this will take the edge off the flavor and mellow the onions out a bit.
Fresh dill: Don’t leave the dill out, it adds a fresh, lovely flavor. If you can’t get your hands on fresh dill, dried dill works too.
How do you roast beets?
Roasting the beets is a breeze! Wash them well, remove the top and bottom, drizzle with a little EVOO and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.
How do you peel beets?
It’s super easy to peel the beets using your hands or a knife.
Can you make this in advance?
Yes- the flavor only gets better. The important thing is to add the cheese right before serving so that it doesn’t turn purple.
How long does roasted beet salad last?
This will last up to 4 days covered in the refrigerator.
Ingredients you can prep ahead:
- Clean, roast and cut beats
- Slice onions
- Wash fresh dill
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Try this Beet Salad Recipe with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual dinner sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
- 6-7 medium-large beets, cleaned well with stems and bottoms cut off
- 2 Tablespoons Olive oil
- 1 lemon
- 1/3 medium red onion, thinly sliced
- 2 Tablespoons Fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
- 1/3 cup Crumbled Feta cheese
Preheat oven to 400 degrees and lay out a piece of foil for each beet.
Place each beet onto a piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
Roast for around 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
When the beets are done, refrigerate until they've cooled completely.
Once cool, peel off the skins (they should peel off really easily with your fingers or a knife, if you'd prefer) and cut into bite-size wedges.
Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.
Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste.