Roasted Beet Salad with Feta and Dill

An overhead image of beet salad topped with feta cheese with lemons, dill, onion and a white napkin around it.

Roasted Beet Salad with Feta and Dill

Try this roasted beet salad with feta and dill! It's such an easy recipe and is a great alternative to the usual dinner sides. Served cold with a citrus and olive oil dressing, it's a healthy and fresh option for any season. Once you roast the beets, it's ready in minutes!

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 43kcal

Author Jessy Freimann

Equipment

Ingredients

7-8 whole medium-large beets, cleaned well with stems and bottoms cut off and roasted
2 Tablespoons Olive oil
3 Tablespoons lemon juice juice of 1 large lemon
½ cup thinly sliced red onion, (around ⅓ of a medium red onion)
2 Tablespoons chopped Fresh dill, (or 1 teaspoon dried dill)
1 teaspoon Kosher salt
¼ teaspoon Ground black pepper
⅓ cup Crumbled Feta cheese

Instructions

Prep the beets by peeling off the skins 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. Serve immediately.

Video

Notes

Wash your beets well before roasting! Root veggies are always dirtier.
When handling the beets, I highly recommend using gloves if you don't want to end up with pink hands.
How to roast beets: 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.
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 well washed, they're tasty sautéed with olive oil, garlic, salt, and pepper.
Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
Ingredients to prep ahead: You can clean, roast, chill and cut the beets as well as slice the onions, and wash the fresh dill.
Leftovers and storage: Store your salad in an airtight container in the fridge. As mentioned, it will keep for up to 4 days when properly stored.

Nutrition