Beetroot and Feta Salad with Fennel & Pine Nuts [Vegetarian]

With just 15 minutes of active cooking and a few simple steps you can make this flavor packed beetroot and feta salad. Served a bit warm and loaded with beets, feta cheese, fennel and roasted pine nuts it's a salad that works in all seasons - and for any salad skeptic.

I'm always a bit skeptical about salads as a whole meal - especially in the colder months. But this beetroot and feta salad is one of the few exceptions I've found that I will be 100% satisfied after eating, and will crave even in the coldest of months.

It's a complete meal on its own - but also delicious as a side for chicken or steak.

Why you will love this recipe

• It's easy with just a few simple steps
• It's pretty hands-off with just 15 minutes of active cooking time
• Perfect for all seasons as the roasted beets and fennel are served a bit warm
• Great flavor combo: sweet beets, fennel and thyme mixed with slightly melted, salty, feta cheese
• The fennel almost melts into the beets - and becomes more of a seasoning then a component of its own
• Multiple textures to keep it interesting: roasted, crunchy and smooth

What you need to make it

Ingredient notes & substitutions

• Leafy greens - use a mixed bag or go for just spinach, arugula or your favorite
• Pine nuts should be raw, unsalted and unroasted when starting out
• Feta cheese can be swapped for another white salad cheese ("fake feta cheese") or a goat cheese like chèvre

How to make it

To start, preheat your oven to 200 C/400 F.

1. Place the peeled and chopped beets on an oven tray
2. Place the fennel on top
3. Add garlic cloves and dried thyme
4. Add black pepper

5. Add salt
6. Add olive oil
7. Mix well - best done using your hands
8. Spread everything out as evenly as possible, then bake in the middle of the oven for 40 minutes, mixing once halfway.

9. Meanwhile, heat a pan over medium-high heat and add in the pine nuts
10. Roast for about 5 minutes, until golden. Stir often!
11. Bring out the roasted beets
12. Top with crumbled feta cheese while still hot

13. Mix it all well
14. Place leafy greens in a bowl - either individual serving bowls or one larger one
15. Follow with roasted beets mixed with feta cheese
16. Top with roasted pine nuts, and serve!

Tips & tricks

• Use gloves when peeling and cutting beets to avoid having pink fingers for a few days
• Use your hands to mix the beets, fennel, olive oil and seasonings, and massage the veggies a bit to really get the seasoning in there
• Add the Feta cheese while the beets and fennel are still warm, to allow it to melt slightly
• Peel the beets for the best texture
• Prep the salad ahead of time by roasting the beets with the fennel, and roasting the pine nuts, a few hours or even a day before. Either mix the beets with Feta cheese straight away, or wait until 5 minutes before serving and then heat up the beets and mix with Feta cheese. Then put it all together with the greens and pine nuts just before serving.

Recipe FAQ

More salads for salad haters

Love salads that will win over any salad hater, like this roasted beetroot and feta cheese version? Then I think you will love these!

• Creamy Vegan Potato Salad with Dijon Mustard Vinaigrette
• Simple Arugula Salad with Sun-Dried Tomatoes & Honey Lemon Vinaigrette
• Sweetheart cabbage salad with gyoza chickpeas and parmesan
• Roasted Sweet Potato & Feta Cheese Salad with Tahini Sauce
• Caprese Salad with Cashews & Honey Balsamic Vinaigrette

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Recipe