I’ve always had a soft spot for colorful food—there’s just something about a vibrant plate that makes me feel like I’m indulging in a little piece of art. And let me tell you, this beet salad with feta cheese is like a masterpiece on a plate.
The earthy sweetness of beets, paired with the salty tang of feta, creates a flavor combination that’s sensational—almost like a symphony of tastes. I stumbled upon this recipe after a trip to the farmers’ market, where the beets practically begged to be taken home.
It was a sunny Saturday, the kind where the world feels just a bit more alive, and I couldn’t resist their allure. So, I whipped up this salad, and oh!
It’s like a celebration of textures and colors, perfect for a summer picnic or a cozy winter dinner. Strange as it sounds, it reminds me of a sunset, with its deep purples and reds, punctuated by creamy whites.
If you’ve never tried beets, or think they’re just for borscht, this salad might just change your mind.
Steps
- Preheat your oven to 400°F. Wrap each beet individually in aluminum foil, drizzle them with olive oil, and season with salt and pepper. Roast the wrapped beets on a baking sheet for 40 to 90 minutes, until they are soft and can be easily pierced with a fork.
- Once the beets are tender, take them out of the oven and remove the foil. Allow them to cool until they are comfortable to handle, then peel the skins off by rubbing them gently under running water.
- Chill the cooled beets in the refrigerator until you’re ready to assemble the salad. When ready, slice the beets into ¼-inch-thick rounds.
- In a serving dish, layer the sliced beets with fresh greens, thinly sliced shallots, and diced Granny Smith apples. Sprinkle toasted walnuts and crumbled goat cheese over the top.
- Drizzle the salad with balsamic vinaigrette, ensuring everything is lightly coated. Finish by seasoning with flaky sea salt and freshly cracked black pepper before serving.
Ingredients
- Red beets, golden beets, or pink Chioggia beets (any variety of beets will work)
- Granny Smith apple, thinly sliced
- Fresh greens (such as arugula or spring mix)
- Soft goat cheese
- Toasted walnuts
- Shallot, thinly sliced
- Balsamic vinaigrette (made with olive oil, balsamic vinegar, a little maple syrup, garlic, and mustard)
- Flaky sea salt (or regular sea salt if unavailable)
- Fresh black pepper
- Microgreens (optional)
FAQ
- Can I prepare the beet salad in advance?
- Yes, you can roast the beets and prepare the dressing up to two days ahead and store them in the fridge. Assemble the salad with the remaining ingredients just before serving.
- What types of beets can I use for this salad?
- You can use any variety of beets, such as red, golden, or Chioggia beets. A mix of colors is ideal, but using only red beets is perfectly fine too.
- Is there a substitute for Granny Smith apples in the salad?
- If you prefer, you can use a ripe pear instead of Granny Smith apples for a similar sweet-tart flavor and crunch.
- What other meals pair well with this beet salad?
- This salad is a great side dish for various fall or winter meals. It pairs well with soups like potato leek or butternut squash, and it complements main courses like pasta, risotto, pizza, or polenta.
- What can I do with beet greens if they are still attached?
- Don’t discard beet greens if they are attached. You can sauté them and enjoy them as a delicious side dish.
Tips
- Prep in Advance: Roast the beets and prepare the balsamic vinaigrette up to two days before serving. This allows the flavors to develop and makes assembly quick and easy on the day of your event.
- Use a Variety of Beets: If possible, incorporate different types of beets such as red, golden, or Chioggia for a visually appealing and flavorful salad. Don’t worry if only red beets are available—the salad will still be delicious.
- Save Beet Greens: If your beets come with greens, don’t discard them. Instead, sauté them for a delicious side dish, minimizing waste and maximizing flavor.
- Enhance Flavor with Seasoning: Finish the salad with a sprinkle of flaky sea salt and freshly ground black pepper. The flaky salt adds a pleasant crunch and enhances the overall taste.
Equipment
- Baking sheet
- Aluminum foil
- Chef’s knife or beet peeler (for peeling the beets)
- Salad spinner (optional, for washing and drying greens)
- Mixing bowls (for mixing the salad and dressing)
