Roasted Beet Salad with Feta and Nuts

Some things are so divisive.  Politics.  Minivans.  Beets.  You either love ’em or you hate ’em.

Beets for Sale at Springdale Farm

Beets for Sale at Springdale Farm

Or, you’re like me and just like ’em in small doses.

To me, beets taste best roasted in the oven, and then tossed over a green salad with salty cheese, crunchy nuts, and a tart vinaigrette.  Do you have a favorite way to serve them?  I’m looking for ideas!

Checkin' Out the Chickens at Springdale Farm

Checkin’ Out the Chickens at Springdale Farm

Roasted Beet Salad with Feta and Nuts

Serves 6 (as a small salad course)

Poor beets.  They have such a bad rap.  (Just mentioning them makes John cringe.)  It’s too bad because beets are nutritional powerhouses—filled with folate (listen up pregnant women), manganese, potassium, fiber, vitamin C, iron, and copper, but not a lot of calories.  The best part?  They’re easy to cook—just double wrap in foil and roast!  The sweet, buttery flavor of roasted beets goes perfectly with salty feta cheese, a rich nut oil, and crunchy nuts.


3 large beets (without greens)

5 ounces mixed greens

3-4 ounces feta cheese, crumbled

12 cherry tomatoes, halved

1/2 cup salted shelled nuts (same as oil above), or roasted candied nuts, roughly chopped

3 tablespoons white balsamic vinegar (or your favorite vinegar)

Kosher salt and freshly ground pepper, for seasoning

1/2 cup nut oil (pistachio, pecan, almond, walnut, etc.), or olive oil if that’s all you have!


Preheat oven to 425 degrees F.  Wash beets thoroughly under running water.  (If they are particularly dirty, I like to use a potato brush to scrub them clean.)

Wrap each beet twice in aluminum foil.  Place wrapped beets in a baking dish.  Roast in the oven for 2 to 2 ½ hours, or until beets are soft but not mushy.  (For small beets, roast for 1 to 1 ½ hours.)

When beets are cool enough to handle, remove aluminum foil.

Then remove skins (they should slip off easily).  I like to remove the skins under running water, as pictured below.  The skins slip right off under the water and fall into the sink — so you don’t make a big red mess on your countertop.  If the skins do not slip off when you rub gently on the beet, the beets probably need to be cooked a little longer, so wrap ’em up and stick ’em back in the oven for another 30 minutes or so.

Slice beets into ½-inch thick slices.  Or whatever shape you want.

Place mixed greens on a large salad plate.  Arrange beets over greens.  Add halved tomatoes and nuts.  Season with a small pinch of salt and pepper.  Sprinkle crumbled cheese on top of everything.

To make dressing, in a small bowl, whisk together vinegar, salt, pepper, and oil.  Spoon about half of the dressing over the salad and serve immediately.  Pass extra dressing at the table.

A little side note about presentation:  If you toss this salad, the cheese will turn pink from the beets and the whole thing will look kind of messy. So, if you want to toss the salad, just toss the greens and tomatoes in the dressing. Then sprinkle the beets, nuts, and cheese on top.

Ensalada de Remolachas Asadas con Queso Feta y Nueces


3 remolachas grandes (sin hojas)

5 oz lechugas mixtas

3-4 oz de queso feta, desmenuzado

12 tomates cherry, cortados a la mitad

1/2 taza nueces asadas confitadas, picadas en trozos grandes

3 cucharadas de vinagre balsámico blanco (o su vinagre favorito)

Sal y pimienta, para sazonar

1/2 taza de aceite oliva


Precaliente el horno a 425 grados F. Lava las remolachas cuidadosamente con agua corriente. (Si son muy sucio, me gusta usar un cepillo para fregar limpios.)

Envuelva cada remolacha dos veces en papel de aluminio. Coloque las remolachas envuelto en una cacerola para horno. Asar en el horno durante 2 a 2 ½ horas, o hasta que las remolachas estén suaves. (Para remolachas pequeñas, asados ​​de 1 a 1 ½ horas).

Cuando las remolachas son suficientemente fría, quite el papel de aluminio.

Retire las pieles (que deben quitarse con facilidad). Me gustaría quitar las pieles bajo el chorro de agua. Las pieles caer justo a la salida bajo el agua y caer en el fregadero – por lo que no hacen un lío grande y rojo en su mostrador. Si la piel no se resbale cuando se frota suavemente en la remolacha, la remolacha probablemente tenga que ser cocinado un poco más, así que volver al horno por otros 30 minutos más o menos.

Corta las remolachas en rodajas de ½ pulgada de grosor. O cualquier forma que desee.

Coloque las lechugas mixtas en un plato de ensalada grande. Coloque las remolachas sobre las lechugas. Agregue los tomates y nueces. Sazona con sal y pimienta. Espolvoree el queso desmenuzado encima de todo.

Para preparar el aderezo, en un tazón pequeño, mezcle el vinagre, la sal, la pimienta y el aceite. Cuchara cerca de la mitad del aderezo sobre la ensalada y sirva inmediatamente. Ponga aderezo extra en la mesa.

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10 Responses to Roasted Beet Salad with Feta and Nuts

  1. Tracy January 22, 2013 at 12:05 pm #

    So glad to finally see a way to make fresh beets! I grew up eating them from a can, dumped in a bowl with red wine vinegar on the side. Found out about turning canned ones into “Harvard beets” as a younger woman. But never felt inspired enough to do that to fresh ones. Definitely trying this!

    • Marie H. Saba January 22, 2013 at 12:23 pm #

      Hi Tracy! Thanks for the note! I don’t know Harvard beets, but sounds interesting! I hope you do get to try these … if you do, please use the recipe posted on the blog (not the email). I have no business posting recipes with a baby on my lap … a few of the measurements in my original post were errors … argh. Oh well.

  2. Roselind Hejl January 22, 2013 at 4:29 pm #

    I love beets – ate them as a kid, and still love fresh beets topped with sour cream.

    • Marie H. Saba January 23, 2013 at 12:11 pm #

      Sour cream? How did I not know this? I’ll have to try it. Or not … tee hee.

  3. [email protected] n Dishes January 29, 2013 at 7:31 pm #

    I am continually amazed that everyone on the planet doesn’t love roasted beets; (canned beets I can see). Love this salad Maria!

    • Marie H. Saba January 30, 2013 at 10:16 am #

      Right — I stay away from canned! Thanks so much for your notes on the blog and twitter! Have so enjoyed getting to know you :)

  4. Julie February 7, 2013 at 7:06 am #

    This looks like dinner tonight!


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