This Roasted Beet Feta Salad is made with fresh Beets and can be served just about anytime of the year. Just keep in mind it is best served warm. 

This beet salad has always been a crowd pleasure in our home.

And I’m more than certain it will be in yours too!

WHAT I LOVE ABOUT BEETS

They are super nutritious for you because they are very low in cholesterol and saturated fat.

And contain a very good source of nutrients such as dietary fiber, folate, vitamin B and cooper, iron and magnesium, potassium and manganese and vitamin C. 

If that is not a reason to eat more beets, than I don’t know what is!

The best time of year to find fresh beets is end summer! 

CAN I USED FROZEN BEETS FOR BEET SALAD

Yes, if you want the beets to be somewhat warm for the salad.

They you will want to start with raw beets and place them in the oven on a baking sheet or in tinfoil. Baking them till fork tender, which ruffly takes 40 mins at 400f.

Or if you are working with pre cooked/roasted frozen beets, then you must allow them to fully defrost on the counter or in the fridge for 24 hours. Reheating these ones will make them soggy!

Once you start to learn to prepare and cook fresh beets, you may find yourself loving everything about them.

The stems and leafs are even edible so nothing has to go to waist here!

And the nice thing about fresh beets is the cooking process, it’s super simple.

So follow along below… 

Let me show you how you too can cook and prepare beets at home in a jiffy!

Now you may think beets are messy and I’m not going to lie to you, they can be.

However, I will teach you how to prepare them so they are not! 

Your going to have to trust me on this 🙂

HOW TO ROAST BEETS

• Preheat the oven to 400 degrees F.
• Then wrap the beets with the skin on in aluminum foil and place on the medium shelve in oven.
• Do the same for the garlic, roast it in it’s skin.
• Then bake for 40-45 minutes till fork tender.
• Once they have baked remove the foil with an oven mitt (be careful there hot) and let it cool slightly enough so you can peel off the skin.
• Peel off the beets in a clean sink, this way there will be little mess.
• Tossing the skins once it is all done! 
• Slice into 1/4-inch thick slices, and chop in quarters.
• Top with toasted walnuts, feta cheese and your pre – made dressing.
• Serve warm and enjoy!

HOW TO TOAST WALNUTS

Toast the walnuts in a pan with a little olive oil till browned and fragrant for a couple mins. 

Are you ready for a BURST OF FLAVORS!

Also, make sure that you don’t throw out the beet greens!! They are packed full of nutrients too that can strengthen your immune system.

Supports the brain and more. I tend to use them in stir frys or as a side dish, like I would spinach or kale. 

Come to think of it, I need to create a beet green recipes very soon 🙂

ROOT VEGETABLES pair well with BEETS. And so does a lot of meat dishes.

So if you want to serve this alongside a holiday meal and some of those types of sides.

You will be sure to leave a lasting impression!

Below you will find some recipes, that I think would go well right alongside this salad.

ROOT VEGETABLE RECIPES YOU MAY LIKE

• Instant Pot Maple Glazed Carrots
• Simple Sauteed Asparagus
• Instant Pot Honey Glazed Carrots

MAIN COURSE RECIPES YOU MAY LIKE

• Maple Glazed Salmon
• Grilled Bbq Pork Tenderloin
• Grilled Cedar Plank Salmon
• Barbacoa Beef
• Chinese Duck

LOOKING FOR MORE AMAZING RECIPES THAT CALL FOR BEETS? 

Beet Soup

 Air Fryer Beets

If you loved this recipe? Chances are you will also love some of my other salad recipes below.

• Cheesy Pesto Pasta with Sundried Tomatoes
• Ranch Caprese Pasta Salad
• Healthy Tuna Pasta Salad
• Dill Pickle Black Forest Pasta Salad
• Bacon Lettuce Tomato Pasta Salad
• Tabbouleh bulgur recipe
• Cheesy Pesto Pasta with Sundried Tomatoes

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Beet and Feta Salad with BALSAMIC VINEGAR

Yield: 3

Cook Time: 45 minutes

Total Time: 45 minutes

Bursting with flavors this Beet and Feta Salad has sweet tones from the honey balsamic dressing.

Print

Ingredients

• 2 large Beetroot
• 3 cups Spinach
• 1/2 cup Feta Cheese
• 1/2 cup Walnuts
• DRESSING
• 3 tbsp Warm Honey
• 1/2 cup Balsamic Vinegar
• 3 Garlic cloves
• 2 tbsp Olive oil
• Pinch of Salt and Pepper to taste

Instructions

BALSAMIC DRESSING

1. Pour your Balsamic Vinegar into a bowl the add the warmed honey, it's best to warm it in the microwave. Preferably use natural honey (most European markets sell the real stuff)
2. Mix well and add a pinch of salt and pepper along with your peeled roasted garlic and smash it before putting into the dressing. Then pour over your salad.

TO MAKE THE BEET SALAD:

1. Preheat the oven to 400 degrees F. Then wrap the beets with the skin on in aluminum foil and place on the medium shelve in oven.
2. Do the same for the garlic, roast it in it's skin.
3. Then bake for 45 minutes once they have baked remove the foil with an oven mitt (be careful there hot) and let it cool slightly enough so you can peel off the skin.
4. Peel off the beet in a clean sink, this way there will be little mess.
5. Tossing the skins once it is all done! 
6. Slice into 1/4-inch thick slices, and chop in quarters.
7. Top with toasted walnuts, feta cheese and your dressing.
8. Serve warm and enjoy!

HOW TO TOAST WALNUTS

1. Toast the walnuts in a pan with a little olive oil till browned and fragrant for a couple mins. 

Notes

You can substitute the honey for maple syrup

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 22mgSodium: 417mgCarbohydrates: 39gFiber: 6gSugar: 29gProtein: 13g

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UPDATED: This post was originally published on May 4, 2018, but was published on November 2, 2018