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This Roasted Beet Salad with Feta has a fantastic mix of naturally sweet and savory flavors. Super simple to make!
As I ate spoonful after spoonful of this roasted beet salad, I convinced myself that I could give up all desserts for the rest of my life. I always say the same thing at the height of summertime produce, when the in-season fruits are sweeter than any cupcake or ice cream cone. The beauty of seasonal produce is you can eat multiple servings every day without a single twinge of guilt. In fact, you SHOULD eat multiple servings each day to take advantage of all of the nutrients. When the veggies are as sweet as these beets, that's like being given permissions to binge on dessert!
I first fell in love with beets when I grated and simmered them into this one-pot rice pilaf. Not only did the rice take on an amazing color (seriously, pop over to see the pictures), but the beets added a pleasantly sweet and earthy flavor to the pilaf. I was hooked and made them the star of the show in goat cheese appetizers and roasted root vegetable sides.
The beauty of this roasted beet salad is that most of the prep time is hands-off. Once the beets are peeled and chopped, there's not much else to do besides waiting for them to roast in the oven. Leave a bit of extra time to allow the beets to cool to room temperature before stirring in the feta so that the cheese doesn't melt.
Mint is one of my favorite herbs to add into light salads (like the primavera pasta salad I posted earlier this week), but fresh basil, or a combination of the two, could be substituted if you prefer.
Printable Recipe
Roasted Beet Salad with Feta Cheese
This Roasted Beet Salad with Feta has a fantastic mix of naturally sweet and savory flavors. Super simple to make! For a big helping…150 calories and 3 Weight Watchers Freestyle SP
5 from 1 vote
Print Pin Rate
Course: Salads, Side Dishes
Cuisine: American
Keyword: Gluten Free, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 Servings
Calories: 150.3kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 4 beets stems removed
- 2 ½ teaspoons olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¾ ounces (2 tablespoons) crumbled feta cheese
- 1 tablespoons minced fresh mint
Instructions
Preheat the oven to 425 degrees F.
Peel the beets and cut into ½-inch dice. Transfer to a baking sheet. Drizzle the beets with 2 teaspoons olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer.
Bake until the beets are just tender when pierced with a fork, about 30 minutes, stirring a couple of times partway through cooking. Let cool to room temperature, then transfer to a medium bowl.
Gently toss with remaining ½ teaspoon olive oil, feta cheese and mint. Serve.
Notes
Weight Watchers Points:3 (Freestyle SmartPoints), 3 (SmartPoints), 4 (Points+)
Nutrition
Serving: 0.75Cup | Calories: 150.3kcal | Carbohydrates: 16g | Protein: 4.1g | Fat: 7.9g | Saturated Fat: 2.3g | Cholesterol: 9.5mg | Sodium: 537.3mg | Fiber: 4.6g | Sugar: 11.4g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
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Reader Interactions
Comments
Chrissy
We love this salad and also include watermelon as well
Reply
Michelle
I love beets so much...we're constantly trying out new recipes with them. I love pairing them with mint.
Reply
carrie @ frugal foodie mama
I adore roasted beets! And I love how simple & easy this salad is to make. 🙂
Reply
Katerina @ diethood .com
I LOVE beets with feta! This looks fantastic!! YUM!!
Reply
Dorothy at Shockingly Delicious
I've never tried roasted beets! Sounds great!
Reply
Matthew Cetta
Roasted beets are errything! Add feta and it's errything + ∞
Reply
Jen
I love beets but have never hd them roasted before. This is a must try! Pinning!!
Reply
Winnie
I love roasted beets. This salad looks delicious. Nice idea having the mint with it. I'll have to try it.
Reply
