Why You’ll Love This Recipe
This Beet Salad is both flavorful and visually stunning. The sweetness of the beets complements the creamy, tangy feta, while the almonds add a delightful crunch. The Lemon Zest Vinaigrette enhances the salad with a burst of citrus freshness, creating a balance that is refreshing and satisfying. Whether you’re a fan of beets or trying them for the first time, this salad offers an exciting combination of textures and flavors that are sure to please any palate.
Ingredients
For the salad:
2 pounds (910g) fresh beets
4 ounces (113g) crumbled feta
1/4 cup (60ml) minced parsley
1/4 cup (60ml) slivered or sliced almonds
For the Lemon Zest Vinaigrette:
1-2 cloves garlic, minced or crushed
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) balsamic vinegar
Finely grated zest of 1 medium lemon
2 teaspoons (10ml) fresh lemon juice
1 teaspoon (5ml) brown sugar
1/2 teaspoon sea salt or kosher salt, or to taste
Fresh cracked black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by preparing the beets. You can either roast or boil them. To roast, wrap each beet individually in foil and place them on a baking sheet. Roast at 400°F (200°C) for about 45-60 minutes, or until they are fork-tender. If boiling, place the beets in a large pot of water, bring to a boil, and simmer for about 30-40 minutes until tender. Let the beets cool before peeling and slicing them into bite-sized pieces.
- While the beets are cooling, prepare the Lemon Zest Vinaigrette. In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and freshly cracked black pepper. Taste and adjust seasoning if necessary.
- In a large bowl, combine the sliced beets, crumbled feta, and minced parsley. Drizzle the prepared vinaigrette over the salad and toss gently to coat.
- Sprinkle the slivered or sliced almonds over the top of the salad just before serving for an added crunch.
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 10 minutes (not including beet cooking time)
Cooking time: 45-60 minutes (for roasting the beets)
Total time: 55-70 minutes (depending on beet cooking method)
Variations
- Add Greens: Toss in some arugula, spinach, or mixed greens to turn this salad into a heartier meal.
- Nuts: Swap the almonds for walnuts, pecans, or pistachios for a different flavor and texture.
- Cheese Alternatives: If you prefer a different cheese, goat cheese or blue cheese can be used instead of feta.
- Additional Veggies: Add slices of avocado, cucumber, or orange segments for extra flavor and color.
Storage/Reheating
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the salad might lose some of its freshness, and the beets may release some of their color into the vinaigrette over time. For the best texture, store the salad components separately (beets, dressing, and nuts) and combine just before serving.
FAQs
Can I use pre-cooked beets?
Yes, you can use pre-cooked or vacuum-sealed beets to save time. Just peel and slice them, then continue with the recipe as instructed.
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made in advance and stored in the refrigerator for up to a week. Make sure to give it a good whisk before using, as the ingredients may separate.
How do I know when the beets are cooked properly?
The beets are done when they can easily be pierced with a fork. If boiling, check the beets at around 30 minutes; for roasting, check after 45 minutes.
Can I serve this salad warm?
While this salad is typically served cold or at room temperature, you can serve the beets warm for a comforting variation. Just let them cool slightly before tossing them with the dressing and other ingredients.
Is this salad gluten-free?
Yes, this beet salad is naturally gluten-free as it does not contain any wheat-based ingredients.
Can I use a different type of vinegar for the vinaigrette?
You can use red wine vinegar or apple cider vinegar in place of balsamic vinegar for a different flavor, though the taste will vary slightly.
How can I make this salad vegan?
To make this salad vegan, simply omit the feta and replace it with a plant-based cheese or a sprinkle of nutritional yeast for a cheesy flavor.
How do I peel the beets?
Once the beets are cooked and cooled, the skins should easily slip off when rubbed with your hands or using a paper towel. You can also use a vegetable peeler.
Can I add more herbs to the salad?
Absolutely! You can experiment with other fresh herbs like mint, thyme, or basil for additional flavor.
Can I use canned beets?
While fresh beets are recommended for the best flavor and texture, you can use canned beets if you’re in a pinch. Just be sure to drain and rinse them thoroughly.
Conclusion
This Beet Salad with Lemon Zest Vinaigrette is a fresh and flavorful dish that combines earthy beets, creamy feta, and a bright, tangy dressing. It’s a versatile recipe that can be adjusted to suit your tastes and dietary needs. Whether you’re making it for a family dinner, a potluck, or a special occasion, this salad is sure to be a crowd-pleaser. With its vibrant colors and variety of textures, it’s a visually stunning and delicious addition to any meal. Enjoy!
Print
Chopped Roasted Beet Salad with Feta and Lemon Zest Vinaigrette
- Total Time: 55-70 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Beet Salad with Lemon Zest Vinaigrette is a fresh, flavorful, and nutrient-packed dish. Featuring earthy beets, creamy feta, crunchy almonds, and a zesty lemon vinaigrette, it’s the perfect side salad for any meal. Easy to make and full of vibrant colors, this salad is ideal for weeknight dinners, holiday spreads, or light lunches.
Ingredients
For the salad:
- 2 pounds (910g) fresh beets
- 4 ounces (113g) crumbled feta
- 1/4 cup (60ml) minced parsley
- 1/4 cup (60ml) slivered or sliced almonds
For the Lemon Zest Vinaigrette:
- 1–2 cloves garlic, minced or crushed
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) balsamic vinegar
- Finely grated zest of 1 medium lemon
- 2 teaspoons (10ml) fresh lemon juice
- 1 teaspoon (5ml) brown sugar
- 1/2 teaspoon sea salt or kosher salt, or to taste
- Fresh cracked black pepper to taste
Instructions
-
Prepare the beets by roasting or boiling them.
- To roast, wrap each beet in foil and roast at 400°F (200°C) for 45-60 minutes until tender.
- To boil, simmer beets in water for 30-40 minutes until tender. Let cool, peel, and slice them.
-
While the beets cool, prepare the Lemon Zest Vinaigrette by whisking together garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and black pepper. Adjust seasoning as needed.
-
In a large bowl, combine sliced beets, crumbled feta, and minced parsley. Drizzle the vinaigrette over and toss gently to coat.
-
Sprinkle almonds over the top just before serving for added crunch.
Notes
- Add Greens: Add arugula, spinach, or mixed greens for a heartier salad.
- Cheese Alternatives: Swap feta for goat cheese, blue cheese, or a dairy-free cheese for a different flavor.
- Other Veggies: Add avocado, cucumber, or orange segments for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes (depending on roasting method)
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
