Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year, but I can definitely see it quickly becoming a holiday favorite.
Roasted Beet SaladI keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!

For something a little different, try smoked beets. Wow, are they also great smoked! Also make my spiralized roasted pickled beets.

Roasted Beet Salad

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4 -6 servings


  • 4 medium beets
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Green leaf lettuce
  • 4 ounces Feta cheese crumbled
  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper


  • Preheat oven to 400 F.
  • Trim the stem ends of the beets so they can sit flat on a pan.
  • Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  • Place on a baking sheet in the oven for 1 hour or until just getting tender.
  • Remove from oven and let cool enough to handle.
  • Peel the beets then slice thin.
  • Line a serving platter with the lettuce.
  • Add beet slices.
  • Crumble cheese over the beets.
  • In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  • Sprinkle with salt and pepper and serve.

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