Beet Salad Recipe with Feta and Dill

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!

A bowl of beet salad topped with feta cheese in a teal bowl with fresh dill and a half lemon in the background.

Try these other great salad recipes: Strawberry Salad, Marinated Vegetable Salad and Cajun Black Bean Salad.

Beet Salad

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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!

Roasted beet salad on a white plate with a fork on the side of it and a larger bowl of the salad in the background.

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.

An overhead image of the large teal bowl of this beet salad recipe on a cutting board surrounded by fresh dill, a half a squeeze lemon and a lemon reamer.

Ingredients you can prep ahead:

  • Clean, roast and cut beats
  • Slice onions
  • Wash fresh dill

Helpful tools:

  1. Chef’s knife
  2. Cutting board
  3. Measuring cups
  4. Measuring spoons
  5. Mixing bowl

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

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An overhead image of half of a white plate of beet salad with a fork on the side of it.

4 from 1 vote
A square image of a bowl of beet salad topped with feta cheese in a teal bowl with fresh dill in the background.
Try this Beet Salad Recipe with Feta and Dill
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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!

Course: Salad, Side Dish
Cuisine: American
Keyword: beet salad recipe
Author: Jessy Freimann, The Life Jolie
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees and lay out a piece of foil for each beet.

  2. 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.

  3. 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).

  4. When the beets are done, refrigerate until they've cooled completely.

  5. 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.

  6. Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.

  7. Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste.

Recipe Video

A large serving dish of roasted beets i na salad with onions and feta cheese.

Try this Roasted Beet Salad with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual holiday 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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32 Comments

  • Reply
    Stephanie@ApplesforCJ
    October 28, 2016 at 1:05 pm Love the sound of this salad and the color is great!
    • Reply
      Jessy
      October 29, 2016 at 10:59 pm Thank you- gotta love eating the rainbow!
  • Reply
    Klauss
    October 28, 2016 at 3:12 pm Lovely ingredients combination! Looks very appetizing!
    • Reply
      Jessy
      October 29, 2016 at 10:58 pm Thank you!
  • Reply
    Sarah
    October 28, 2016 at 3:13 pm Always looking for new ways to prepare beets!
    • Reply
      Jessy
      October 29, 2016 at 10:58 pm I hope you enjoy it!
  • Reply
    Aish Padihari
    October 28, 2016 at 4:44 pm I have to teach myself to take a liking to beets. The only way I can eat beets is.., in the form of cutlets. Lovely pics.
    • Reply
      Jessy
      October 29, 2016 at 10:58 pm Thank you :) I'm working on that right now too!
  • Reply
    Audrey
    October 28, 2016 at 4:52 pm Looks and sounds delightful. Thanks for sharing on #FridayFrivolity
    • Reply
      Jessy
      October 29, 2016 at 10:57 pm Thank you! :)
  • Reply
    laura@motherwouldknow
    October 28, 2016 at 5:36 pm This sounds like a wonderful use for roasted beets. I'm partial to beets and oranges mixed in salad, but with feta and dill, I could easily learn to switch allegiance.
    • Reply
      Jessy
      October 29, 2016 at 10:56 pm thank you- wow, oranges sound like a delicious addition. Good idea!
  • Reply
    Platter Talk
    October 29, 2016 at 4:51 am We just had beets last night with dinner. This recipe, with the feta & onion looks super good!
    • Reply
      Jessy
      October 29, 2016 at 10:55 pm Thank you- they do pair nicely with a variety of fall entrees!
  • Reply
    Diana
    October 29, 2016 at 8:21 pm Such an interesting salad! I love beets especially knowing its health benefits but I don't think that I eat enough of it.
    • Reply
      Jessy
      October 29, 2016 at 10:55 pm Thank you! I'm all for the health benefits and !'m definitely working on eating more of them.
  • Reply
    Liz Smith
    October 31, 2016 at 5:42 am Really great recipe! I love beets. I came across your post on Foodyub, I also wanted to let you know about our platform, Neeach.com, which also has opportunities for bloggers like yourself to gain exposure by reposting your blogs and connecting with other bloggers and foodies. Would be great to see you over there!
    • Reply
      Jessy
      November 2, 2016 at 4:22 pm Thank you- I'll have to go heck it out!
  • Reply
    CJ @ Morsels of Life
    November 4, 2016 at 4:27 pm This salad looks wonderful! Moms always have the best ideas, and I bet that feta added some great flavor. :)
    • Reply
      Jessy
      November 4, 2016 at 10:24 pm Thank you- I agree. Mom's totally have the best ideas! I only hope my daughters eventually feel the same way :)
  • Reply
    Erlene Amat
    November 6, 2016 at 8:12 pm I'm not a beet lover either, but will eat almost anything with feta. Thanks for sharing your recipe on Merry Monday. Pinned.
    • Reply
      Jessy
      November 8, 2016 at 10:40 am I feel the same way about Feta!
  • Reply
    Kristin
    November 23, 2016 at 3:34 pm Can you place each foil wrapped beet in a baking dish to keep them together?
    • Reply
      Jessy
      November 23, 2016 at 9:35 pm Yes- that's what I did to make life a bit easier. Enjoy! :)
  • Reply
    joni
    November 24, 2016 at 12:09 am This sounds amazing! Can I do steps 1-4 the night before?
    • Reply
      Jessy
      November 24, 2016 at 8:01 am Thank you, Joni! You definitely can. You could even go further the night before. The only thing I'd definitely wait on is the feta, and that's more for presentation purposes than anything else. Enjoy and happy thanksgiving!
  • Reply
    Billy
    November 29, 2017 at 2:52 pm I love beet salads. This one looks particularly good! Thank you for sharing this recipe! I love that you used dill in it as well. Can't wait to try this one at home!
    • Reply
      Jessy
      November 29, 2017 at 4:04 pm Thank you- Dill is definitely one of my favorite herbs!
  • Reply
    Cj
    January 18, 2018 at 3:45 pm My husband and I go to a Greek diner that serves a delicious Greek beet salad. Today I was hoping to recreate it at home! I roasted, peeled and cut my beets and used red wine vinegar, olive oil, thinly sliced red onions, garlic, dill, salt and pepper. Pretty close to yours. And Really close to our favorite diners recipie!!! I do think I’m going to throw some get on there, and try the lemon next time .....thanx for that!!! Now that I’ve made it, I think I’ll be making beets more often!
    • Reply
      Jessy
      January 21, 2018 at 10:56 pm That sounds fantastic (my husband and I are major diner people! It's kind of our thing!). Your diner's version also sounds fantastic!
  • Reply
    Jenny
    March 22, 2020 at 12:54 am Try substituting fresh Thyme for the Dill, and add segments of Mandarin oranges. Dress lightly with a Honey/Mustard dressing,....very yum!
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