There’s just something oddly perfect about the combination of roasted beets and feta. It’s not flashy. It doesn’t need to be. You’ve got the soft, earthy sweetness of beets that somehow makes friends with the tangy punch of crumbled feta. Together, they make a dish that’s rich without being heavy, beautiful without being fussy, and honestly, something I end up making over and over again without ever getting bored.

No matter which way you spin it — roast beetroot and feta salad, roasted beet and feta salad, or just “that bright red salad with the cheese I love” — this one earns its place on the table every single time.

Active Time: 15 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

• 3 medium beets, peeled and sliced into wedges
• A couple tablespoons of olive oil
• Salt (just enough to balance the sweetness)
• Cracked black pepper
• Crumbly block of feta (don’t even think about that pre-crumbled stuff)
• A handful of beet greens or arugula
• A splash of balsamic vinegar, if you’re feeling it
• Chopped walnuts, for crunch (optional but highly recommended)
• Fresh parsley or thyme, because it makes you look like you tried harder than you did

Instructions

Preparation

Start with your oven — get it nice and hot at 200°C (around 390°F).
Grab a baking tray and line it with parchment, not foil (the foil sticks, the parchment doesn’t judge). Toss those beet wedges in olive oil, sprinkle with salt and pepper, and spread them out so they’re not all up in each other’s business.

Cooking

Roast for about 40 minutes. Flip them halfway through, or don’t — the uneven edges kind of make it better. They’re done when they’re soft inside and a little crispy around the edges. Let them cool just enough so they don’t melt the feta on contact.

Throw your greens into a wide bowl or plate. Scatter the beets. Add the crumbled feta — generous amounts, none of this polite sprinkling nonsense. A dash of vinegar, the walnuts, maybe a few leaves of something green. Done.

Serving

This dish plays well warm, at room temp, or pulled straight from the fridge the next day. Serve it on its own if you want something light, or next to grilled chicken or roasted salmon if you’re building a meal. It’s versatile like that.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 215
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 310mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 10g
Protein: 6g

Tips and Variations

• Toss in slices of orange or grapefruit for that juicy pop
• Swap out the feta for goat cheese if you’re in the mood for something smoother
• Roast a few chickpeas along with the beets for extra texture and protein

And if you’ve got fresh beet greens? Don’t toss them — chop them and toss them right into the salad. They’ve got a subtle bitterness that balances the sweet-roast thing perfectly.

Conclusion

This isn’t just another roasted beet salad with feta cheese. It’s that rare thing — simple ingredients that just make sense together. No complicated prep. No fancy tricks. Just honest flavor. Whether you call it roasted beets and feta, roast beetroot feta, or whatever your brain remembers when you’re trying to Google it later, it’s one of those recipes that sneaks into your rotation and never really leaves.

Hungry for more? Explore our handpicked collection of delicious salad recipes.