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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Beet Salad Recipe
Full disclosure: I’ve never been much of a fan of beets (what a way to start a post about a beet salad, right?!). While I don’t dislike them, 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, lately I’ve been working on expanding my palate and giving beets another chance (all we are saying, is give BEETS a chance!). I roasted them up with some other root veggies and chicken one night and they weren’t bad at all. Another night I ate them along side some of my amazing 3 Ingredient Slow Cooker Pork Chops (which I highly recommend!) and didn’t hate them. In fact, they inspired this salad that I’m sharing today.
During that second dinner, my Feta-obsessed mom made a comment in passing that she wished she had some feta to put over the beets she had served. Naturally, the wheels started turning, as they always seem to when I’m eating. So I got to work on a recipe for beet salad with feta.
I knew I wanted some really thinly sliced red onions for crunch and flavor. Feta cheese was obviously a must! I felt vinegar might be a bit much in terms of dressing so I opted for olive oil and lemon juice for brightness. And I 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.
Tips for making a Roasted Beet Salad
- 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.
- When handling the beets, I highly recommend using gloves when working with them if you don’t want to end up with pink hands (and it just-so-happens that we have a fabulous box of gloves that J grabbed when he was pillaging our hospital room after T was born! More on that here.).
- It’s super easy to peel the beets using your hands or a knife.
- 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.
- Serve this at any dinner party or as a tasty alternative option to the usual suspects on your Thanksgiving table!
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
- Olive oil
- 1 lemon
- 1/3 medium red onion, thinly sliced
- Fresh dill, chopped
- Kosher salt
- Ground black pepper
- 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.
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