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Beet and Feta Salad Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 35-70 minutes depending on cooking method
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A vibrant and healthy Beet and Feta Salad featuring tender roasted or Instant Pot-cooked beets tossed in a tangy and slightly sweet dressing, topped with creamy feta cheese and crunchy pepitas. Perfect as a refreshing side dish or light lunch.

Ingredients

Beets

  • 6 medium red beets

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons minced parsley

Toppings & Seasoning

  • ½ cup crumbled feta (use block for best taste)
  • ¼ cup pepitas (substitute with sunflower seeds, walnuts, or pecans if desired)
  • Salt and pepper, to taste

Instructions

  1. Cook Beets: You can cook the beets either by roasting them in the oven or using an Instant Pot. To roast, wrap beets in foil and bake at 400°F (200°C) for about 45-60 minutes until tender. For Instant Pot, add beets to the pot with 1 cup of water, seal and cook on high pressure for about 20-25 minutes. Once done, allow them to cool before peeling and chopping.
  2. Prepare Dressing: In a bowl, whisk together extra virgin olive oil, red wine vinegar, balsamic vinegar, pure maple syrup, minced garlic, and minced parsley until well combined to create a flavorful dressing.
  3. Toss Salad: Place the chopped, cooled beets into a serving dish and pour the dressing over them. Toss gently to coat all beet pieces evenly with the dressing.
  4. Add Toppings: Sprinkle crumbled feta cheese and pepitas over the dressed beet salad. Season with salt and pepper according to your taste preference.
  5. Chill and Serve: Keep the salad refrigerated until ready to serve to enhance flavors and maintain freshness. Serve cold or at room temperature.

Notes

  • Using block feta cheese and crumbling it yourself enhances the texture and flavor.
  • Substitute pepitas with sunflower seeds, walnuts, or pecans based on availability or preference.
  • Beets can be cooked ahead of time and stored in the refrigerator for up to 3 days.
  • For a vegan option, omit feta cheese or use a plant-based cheese alternative.
  • Adjust the acidity of the dressing by modifying the amount of vinegar to your taste.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (Instant Pot) or 45-60 minutes (Roasting)
  • Category: Salad
  • Method: Instant Pot
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/beet-and-feta-salad-recipe/