Roasted Beet Salad

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Roasted Beet Salad

This recipe uses the greens, beets, and stems of the beet plant along with vinegar, olive oil, and feta cheese for wonderful flavor. The colors are terrific!
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Salad
Cuisine: Mediterranean
Keyword: salad, vegetables, beets
Servings: 2 people
Calories: 91kcal
Author: Judy Doherty


  • 1 pan
  • 1 cutting board
  • 1 knife


  • 3 each beets and greens
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon feta cheese
  • 1 tablespoon balsamic vinegar


  • Rinse the beets and greens, removing the dirt from the beets with a vegetable scrubbing brush. Cut the greens and stems from the beets, keep them refrigerated.
  • Preheat the oven to 350 degrees. Place the beets on a sheet pan with paper or in a casserole dish. Bake until they are tender, 50-60 minutes. Remove from oven and let cool. Pop them or peel them out of their skins and dice them.
  • Cut the stems into small pieces and cut the leaves into large diced pieces. Saute the stems and leaves in a little olive until they turn bright green, about 5 minutes.
  • Place the greens on a plate. Top with diced beets and crumbled feta cheese. Sprinkle with olive oil and vinegar. Serve warm.


It is a nice touch to add a few fresh greens like frisee or arugula. 


Serving: 1cup | Calories: 91kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 36IU | Calcium: 44mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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