Beet and Feta Salad Recipe

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Are you craving something fresh, yet hearty and satisfying? This Beet and Feta Salad is what you need in your life. Slavic people (this includes me) have a very fond love for beets, so it was only natural that I would fall in love with this salad from the first bite.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

I made this salad for every party that we’ve had this holiday season and the plate was emptied faster than any other dish. This is the perfect salad for parties or potlucks because it can be assembled ahead of time and refrigerated until you’re ready to eat. Right before serving, just drizzle the vinaigrette and voila, you’re ready to go!

P.S. the picture above shows dressing made with a hand held blender, the one below shows one made with a whisk. Both work fine, but with a whisk you will get a thinner dressing.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Enjoy!
P.P.S – check out the bottom of the post for a daily dose of sweetness 😀

Beet and Feta Salad

Yield: Makes enough for 8-10 people as a side, or 4-5 people as main entree

Ingredients:
1/2 lb assorted baby greens or baby spinach leaves
2-3 cups roasted, peeled, cubed to 1/2 inch beets
1 cup feta cheese (Blue cheese will work as well)
2/3 cups chopped roasted hazelnuts

Balsamic Vinaigrette (might make more than you will need )
3 Tbsp balsamic vinegar (or champagne vinegar)
1/2 Tbsp honey
1 Tbsp mustard
2 tsp kosher salt
1 small garlic clove, peeled, pressed
100 mls olive oil

How to make Beet and Feta Salad

You can buy pre-cooked beets or cook them yourself.
To cook by boiling – thoroughly wash beets without stems and place in a pot filled with water. Cook for about 1 – 2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.

To roast in the oven – Wrap thoroughly washed beets in foil and bake in preheated to 375F oven, on a baking sheet for 1-2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.
Completely cool before proceeding with the recipe.
Cut beets to 1/2 inch cubes, you will need from 2-3 cups.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Roast hazelnuts in a preheated to 350F oven for about 5-7 minutes, or until fragrant and roasted, tossing every couple of minutes. Allow to cool.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Once done, allow to cool, then rub the hazelnuts between the palms of your hands to remove the shell. Now pick out the peeled hazelnuts, leaving the shells behind. Roughly chop with a knife.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

To make the vinaigrette, you can make it two ways – with a whisk or a hand-held blender. Both ways will make a vinaigrette, but with a whisk there’s more chances that it will be runny, while with a hand blender it will be thicker and somewhat resemble a thinned out mayonnaise.

To make it with a whisk –
Mix together 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and one pressed clove of garlic until smooth. Now slowly drizzle in the 100 milliliters of olive oil while continuously whisking. The vinaigrette is ready and can be refrigerated until ready to use. If it separates, just whisk it before using. Because different types of balsamic vinegar will produce different flavor, once you’re done making your vinaigrette, taste it and adjust it to your liking. You might need to add some salt or vinegar.

To make it with a hand blender
In a cup of a blender combine and pulse together 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and one clove of garlic until smooth. While keeping the blender submerged and running, start pouring the oil a little bit at a time until all 100 mls are used. Because different types of balsamic vinegar will produce different flavor, once you’re done making your vinaigrette, taste it and adjust it to your liking. You might need to add some salt or vinegar. If you made your vinaigrette too thick, you can add 1 teaspoon of water at a time until desired consistency.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Now just assemble all ingredients into a salad. Layer the greens, then beets, top with feta cheese and chopped nuts.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

At this point the salad can be refrigerated until ready to eat. Right before eating, drizzle enough dressing on top to your liking.

Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a nice vinaigrette | by Let the Baking Begin!

Beet and Feta Salad Recipe

5.0 from 1 reviews
Prep time:
Total time:
Author:
Serves: Makes enough for 8-10 people as a side, or 4-5 people as main entree

Ingredients

  • ½ lb assorted baby greens or baby spinach leaves
  • 2-3 cups roasted, peeled, cubed to ½ inch beets
  • 1 cup feta cheese (Blue cheese will work as well)
  • ⅔ cups chopped roasted hazelnuts

Balsamic Vinaigrette (might make more than you will need )

  • 3 Tbsp balsamic vinegar (or champagne vinegar)
  • ½ Tbsp honey
  • 1 Tbsp mustard
  • 2 tsp kosher salt
  • 1 small garlic clove, peeled, pressed
  • 100 mls olive oil

Instructions

How to make Beet and Feta Salad

  1. You can buy pre-cooked beets or cook them yourself.
  2. To cook by boiling -
  3. thoroughly wash beets without stems and place in a pot filled with water. Cook for about 1 - 2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.
  4. To roast in the oven -
  5. Wrap thoroughly washed beets in foil and bake in preheated to 375F oven, on a baking sheet for 1-2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.
  6. Completely cool before proceeding with the recipe.
  7. Cut beets to ½ inch cubes, you will need from 2-3 cups.
  8. Roast hazelnuts in a preheated to 350F oven for about 5-7 minutes, or until fragrant and roasted, tossing every couple of minutes. Allow to cool.
  9. Once done, allow to cool, then rub the hazelnuts between the palms of your hands to remove the shell. Now pick out the peeled hazelnuts, leaving the shells behind. Roughly chop with a knife.

Vinaigrette -

  1. To make the vinaigrette, you can make it two ways - with a whisk or a hand held blender. Both ways will make a vinaigrette, but with a whisk there's more chances that it will be runny, while with a hand blender it will be thicker and somewhat resemble a thinned out mayonnaise.
  2. To make it with a whisk -
  3. Mix together 3 tablespoons of balsamic vinegar, ½ tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and one pressed clove of garlic until smooth. Now slowly drizzle in the 100 mls of olive oil while continuously whisking. The vinaigrette is ready and can be refrigerated until ready to use. If it separates, just whisk it before using. Because different types of balsamic vinegar will produce different flavor, once you're done making your vinaigrette, taste it and adjust it to your liking. You might need to add some salt or vinegar.
  4. To make it with a hand blender -
  5. In a cup of a blender combine and pulse together 3 tablespoons of balsamic vinegar, ½ tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and one clove of garlic until smooth. While keeping the blender submerged and running, start pouring the oil a little bit at a time until all 100 mls are used. Because different types of balsamic vinegar will produce different flavor, once you're done making your vinaigrette, taste it and adjust it to your liking. You might need to add some salt or vinegar. If you made your vinaigrette too thick, you can add 1 teaspoon of water at a time until desired consistency.

Assemble -

  1. Now just assemble all ingredients into a salad. Layer the greens, then beets, top with feta cheese and chopped nuts.
  2. At this point the salad can be refrigerated until ready to eat. Right before eating, drizzle enough dressing on top to your liking.

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  • Luba Z

    Baby is soooooo cute.!!!!! I will try to make this salad sometime soon. Excuse me, all your girls are adorable.

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  • Evnika

    I decided to try out something different when planning a menu for about 50 people this last Sunday and this salad caught my interest. I accidentally over-roasted my hazelnuts and ended up using what I had on hand (pecans) instead and they went very well with the feta and beets.
    I made two large batches and all was gone. I even had a few people asking me for the recipe. Thanks Marina! Will definitely make it again!

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