Roasted Beet Salad

Roasted beets have a wonderful sweet and earthy flavor, and combining them with the pungent flavor of the feta cheese awakens your taste buds. This zesty salad goes great with a piece of warm toasted Italian bread drizzled with olive oil.

Nutritional info
per serving

Calories 260
Fat 18g
Saturated fat 6g
Carbohydrates 19g
Sodium 919mg
Fiber 8g
Protein 8g
Cholesterol 27mg

Roasted Beet Salad

10 cups
Prep time: Cook time: Total time:


  • 6 medium fresh beets, root and stems ends trimmed, and rinsed
  • 3 TB. water
  • 1 whole red or yellow endive, finely sliced
  • 1 medium red onion, finely sliced
  • [1/2] cup red radishes, finely chopped
  • 1 cup kalamata olives, pitted
  • 2 TB. fresh chives, finely chopped
  • 1 TB. fresh mint, finely chopped
  • 1 TB. whole-grain mustard
  • 1 TB. red wine vinegar
  • 3 TB. fresh lemon juice
  • 3 TB. extra-virgin olive oil
  • [1/2] tsp. salt
  • [1/2] tsp. fresh ground black pepper
  • 1 cup feta cheese, crumbled


Preheat the oven to 400ºF.

Place beets in a casserole dish, pour in water, cover the dish with aluminum foil, and bake for 40 minutes.

Remove beets from the oven, remove aluminum foil, and place beets on a plate to cool completely.

After beets have cooled, remove the skin and cut beets into [1/2]-inch cubes.

In a large bowl, add beets, red endive, red onion, radishes, kalamata olives, chives, and mint.

In a small bowl, whisk together whole-grain mustard, red wine vinegar, lemon juice, extra-virgin olive oil, salt, and black pepper.

Pour dressing over vegetables, and lightly toss. Top with crumbled feta cheese, and serve immediately.

Healthy Hint
Beets contain betalains, which contain antioxidants, anti-inflammatories, and detoxifiers. Beets are often used to make pickled turnips fuchsia in color while still providing healthy benefits.

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