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Try this Beet Salad Recipe with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual dinner sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
Try these other great salad recipes: Strawberry Salad, Marinated Vegetable Salad and Cajun Black Bean Salad.
Beet Salad
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Full disclosure: I've never been much of a fan of beets (what a way to start a post about a beet salad, right?!). I don't have a huge sweet tooth and I know their earthy flavor can be divisive. Interestingly, if they're part of a salad, I tend to leave them in because I'm ok with a bit of that earthy flavor seeping into my dressing. Weirdo.
All that to say, this salad is is delicious and I'll happily eat beets in this form. I roast beets and cut them up then added some really thinly sliced red onions for crunch and flavor. Feta cheese was obviously a must! I opted for olive oil and lemon juice for brightness and couldn't resist chopping some fresh dill and throwing it in because I can never seem to get enough dill in my life. The result was a crazy delicious and easy-to-make cold beet salad that can turn anyone into a beet-believer!
Tips for making a Roasted Beet Salad
Wash your beets well before roasting!
When handling the beets, I highly recommend using gloves when working with them if you don't want to end up with pink hands.
I'd encourage you to hold off on adding the feta cheese until just before serving. If you do it earlier, it'll still taste the same, but the beet juices will turn the feta purple, so you won't get the prettycontrast of the white against the purple beets.
Don't throw those beet greens away- once washed, they're tasty sautéed with olive oil, garlic and salt and pepper.
Serve this at any dinner party or as a tasty alternative option to the usual suspects on any holiday table!
Ingredient information that's helpful to know:
Beets:I used standard purple beets, but this is also delicious with golden beets if that's what is available.
Feta cheese:I buy mine already crumbled and prefer full-fat.
Red onion:Slice these as thin as possible (with a mandolin or a very sharp knife). If the flavor of raw onions is too much for you, soak them in very cold water for 10-15 minutes and then drain really well before adding to the salad; this will take the edge off the flavor and mellow the onions out a bit.
Fresh dill: Don't leave the dill out, it adds a fresh, lovely flavor. If you can't get your hands on fresh dill, dried dill works too.
How do you roast beets?
Roasting the beets is a breeze! Wash them well, remove the top and bottom, drizzle with a little EVOO and wrap tightly in foil before popping them into the oven. Roast at 400 degrees for around an hour (or more if needed). Cool and peel.
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Try this Beet Salad Recipe with Feta and Dill
Jessy Freimann
Try this Beet Salad Recipe with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual dinner sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
Preheat oven to 400 degrees and lay out a piece of foil for each beet.
Place each beet onto a piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
Roast for around 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
When the beets are done, refrigerate until they've cooled completely.
Once cool, peel off the skins (they should peel off really easily with your fingers or a knife, if you'd prefer) and cut into bite-size wedges.
Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.
Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste.
Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes. Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.
Beet salad was one of the most common salads in the 18th century. Beets were grown everywhere in Canada and they kept well. Beet salad was probably served at most suppers and banquets at Château St. Louis.
If you've ever tried borscht, then you know how well beets and potatoes go together. Take that principle one step further by adding canned beets to your favorite potato salad recipe. In addition to providing visual interest to the all-white side dish, beets pump up the nutrition in potato salad.
How to Store Beet Salad. Cooked beets will last for three to five days in the refrigerator. Store them in an airtight container or heavy-duty aluminum foil for best results. To freeze beets for salad, store them (cubed or whole) in a freezer-safe container or bag for up to eight months.
A simple trick to prevent your beets from bleeding color, according to The Spruce Eats, is to add a tablespoon of lemon or vinegar to the boiling water.
We see that other root vegetables share their earthy aromas with the beetroot. Also ingredients like dark chocolate, nuts, coffee or roasted onions have earthy flavors and pair well with beetroot.
Steaming in the oven rather than baking helps preserve more of the healthy vitamins and minerals in beets. This method also helps beets better retain their beautiful, vibrant color.
Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.
Beets are an incredibly nutritious ingredient, meaning beet salads are good for you. They taste earthy with a hint of sweetness and are rich in vitamin C, fiber, and folate. Beet lovers rejoice with my Beet Hummus.
Packed with nutrition, beets have antioxidants like betalains that fight cell damage and inflammation, potentially offering protection against cancer and heart disease. Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure.
Think twice before you toss the leaves growing from your beets. Beet greens are sweet, mild, and cook up into the silkiest, most tender greens you'll ever eat. And the stems? They're far more delicious than those of kale and collards.
You may want to dump it down your sink drain, but you shouldn't get rid of the liquid from canned beets because it's edible and can be used in several different ways. Before repurposing your beet liquid, check the label on the can to see if any sugar or salt has been added. Better yet, give it a taste.
While not as popular as other canned vegetables like corn or green beans (via USA Today), canned beets are an honorable underdog, and so is their liquid. Plain or salted, you should never get rid of the liquid from canned beets because it is completely edible!
Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure. You can roast, grate, or put them into soups and salads. If you're prone to kidney stones or gout, avoid beets or limit how much you eat.
You can even enjoy them raw, either sliced thinly or grated. Choose beets that feel heavy for their size with fresh, unwilted green leafy tops still attached, if possible. Because dietary nitrates are water-soluble, it's best to avoid boiling beets if you'd like to maximize their nitrate content.
The softest texture will be the boiled beets, the roasted beets will be tender, but will still have a little “bite” to them. The steamed beets will be somewhere in the middle. If using the beets in a salad, or serving them as a side dish, I prefer the roasted or steamed beets.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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