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Roasted Beetroot Salad with Feta Cheese [Vegetarian, Gluten-free]

This simple roasted beetroot salad with fennel and Feta cheese is a perfect healthy main course for a weekday lunch or dinner or a delicious & simple side dish for your next dinner party. Easy to make with just a few steps it’s beautiful served on a platter for a crowd or in a bowl for a delicious lunch or dinner for one.

roast beetroot salad with feta cheese topped with pine nuts in a salad bowl
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We’ve talked about my love/hate relationship with salads before (case in point: pointed cabbage salad). I’m not big on cold food – especially not in winter time (unless it’s sashimi, because I’m up for sashimi any time any day) – but there’s no denying that a good salad is a great way to get a lot of veggies in your diet.

That’s why I love roasted salads. Easy to make yet they can be served slightly warm which makes them so much more like a full meal for me. Lately I’m loving this roasted beetroot salad that looks so pretty and pink and – just as my other roasted salads – is perfect to make ahead and bring along for lunch or serve as a side.

roast beetroot salad with feta cheese topped with pine nuts in a salad bowl

Why this recipe works

  • Perfect for cold winter days as the roasted beets and fennel are served a bit warm.
  • Beets, fennel and thyme is a perfect flavor combination – especially when you pair it with salty Feta cheese…
  • The fennel almost melts into the beets – and becomes more of a seasoning then a component of its own.
  • And speaking of melting, the Feta cheese added just as the beets & fennel comes out from the oven allows it to melt just slightly, and allows the three components to combine beautifully.
  • Roasted pine nuts add a finishing touch of flavor & a bit of a crunch.
  • It’s so easy to make and cooks itself – so it’s easy to make when you get home from a long workday.

How to make Roasted Beetroot Salad with Feta Cheese

Prepping for this recipe is easy. First off, peel your beets and cut them into roughly 2.5 cm/1” cubes. Use plastic gloves to avoid those pinkish fingers you can get from beets – it’s a game changer!

Then cut your fennel into thin slices, peel your garlic, heat your oven to 200 C/400 F- and you’re ready to start cooking.

collage showing how to prep beets and fennel for roasting

Bring out an oven tray and place your beet cubes on top of it. Follow with sliced fennel and then crush your garlic cloves slightly with the side of your knife and add them as well. Season with dried thyme and black pepper.

collage showing how to prep beets and fennel for roasting

Then add salt and olive oil, and mix well – preferably using your hands. Massage the fennel and beets to really get the seasoning in there. Use gloves to avoid pink hands from the beets.

When mixed, make sure the beets and fennel are spaced out evenly on the oven tray and then place it in the middle of the oven. Bake for 40 minutes, mixing once halfway.

Meanwhile, roast your pine nuts by heating a frying pan over medium-high heat and then adding in the pine nuts. Roast for about 5 minutes – stirring often – until golden brown. Then take off the heat and set aside for now.

collage showing how to mix roasted beetroots and fennel with feta cheese after roasting

After 40 minutes, bring out the roasted beets and fennel and crumble over Feta cheese while it’s all still warm. Mix well.

collage showing how to combine ingredients to make a roasted beetroot salad with feta cheese

Now time has come to put it all together. Bring out your roasted pine nuts. Place a large handful of leafy greens in the bottom of a bowl or on a plate and follow with the roasted beets, fennel & Feta cheese. Top with pine nuts, and serve!

roast beetroot salad with feta cheese topped with pine nuts in a salad bowl

Expert tips

  1. Use gloves when peeling and cutting your beets to avoid having pink fingers for a few days.
  2. Use your hands – with gloves, if you like – to mix the beets, fennel, olive oil and seasonings, and massage the veggies a bit to really get the seasoning in there.
  3. Add the Feta cheese while the beets and fennel are still warm, to allow it to melt slightly.
closeup of roast beetroot salad with feta cheese topped with pine nuts

Frequently asked questions

Can I make beetroot salad ahead of time?

Yes, this beet salad is perfect to make ahead of time. You can either serve it cold, or heat up the beets, fennel & Feta cheese slightly before serving.

What can I use instead of Feta cheese?

Instead of Feta cheese you can use white salad cheese (“fake Feta cheese”) or a goat cheese like chèvre.

top view of roast beetroot salad with feta cheese topped with pine nuts
roast beetroot salad with feta cheese topped with pine nuts in a salad bowl

Roasted Beetroot Salad with Feta Cheese

5 from 5 votes
Print Rate
Course: Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: European, gluten-free, Healthy, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 main course salads
Calories: 660kcal

Ingredients

  • 6 medium-sized beets peeled and cut in 2.5 cm/1'' cubes
  • 1 medium-sized fennel sliced thin
  • 4 garlic cloves peeled
  • 1 Tbsp dried thyme
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 Tbsp olive oil
  • 50 g pine nuts
  • 200 g Feta cheese crumbled
  • 100 g mixed leafy greens

Instructions

  • Preheat your oven to 200°C/400°F.
  • Bring out an oven tray. Place your beetroot cubes and fennel slices on top.
  • Crush the garlic cloves slightly with the side of a knife, but keep them in as much of one piece as possible. Add them on top of the beetroot cubes and fennel slices. Follow with dried thyme, black pepper, salt and olive oil. Mix well and spread out evenly. Roast in the middle of the oven for 40 minutes, mixing once halfway.
  • While the beets and fennel are roasting, roast your pinenuts. Heat a frying pan over medium-high heat and add in the pine nuts. Roast for about 5 minutes, stirring often, until golden brown. Remove from the heat and set aside for now.
  • After 40 minutes, take out the beets and feenel from the oven. Crumble the Feta cheese on top and mix, allowing the heat from the beets to melt the cheese slightly.
  • To serve, place a handful of leafy greens in a bowl. Follow with roasted beets and feneel mixed with Feta cheese and top with pine nuts. Serve!

Notes

Nutritional content assumes half of the olive oil is consumed.
One batch of this recipe makes 2 main course salads. If serving as a side dish it will be enough for 4-6 people.

Expert tips

  1. Use gloves when peeling and cutting your beets to avoid having pink fingers for a few days.
  2. Use your hands – with gloves, if you like – to mix the beets, fennel, olive oil and seasonings, and massage the veggies a bit to really get the seasoning in there.
  3. Add the Feta cheese while the beets and fennel are still warm, to allow it to melt slightly.

Frequently asked questions

Can I make beetroot salad ahead of time?

Yes, this beet salad is perfect to make ahead of time. You can either serve it cold, or heat up the beets, fennel & Feta cheese slightly before serving.

What can I use instead of Feta cheese?

Instead of Feta cheese you can use white salad cheese (“fake Feta cheese”) or a goat cheese like chèvre.
Nutrition Facts
Roasted Beetroot Salad with Feta Cheese
Amount Per Serving
Calories 660 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 17g106%
Cholesterol 89mg30%
Sodium 1966mg85%
Potassium 1605mg46%
Carbohydrates 45g15%
Fiber 12g50%
Sugar 22g24%
Protein 24g48%
Vitamin A 1304IU26%
Vitamin C 41mg50%
Calcium 645mg65%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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I hope you enjoyed this recipe for Roasted Beetroot Salad with Feta cheese! Have any questions, or want to let me know how I’m doing? Just leave a comment and/or rating below!

Enjoy!

Emmeline