Roasted Beet Salad

Roasted Beet Salad

4.4 of 5 (201)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 14.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 311.0 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Beet Salad calories by ingredient


Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.
Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.

Number of Servings: 4


    6 red or yellow beets (1/2 pound), stems and greens removed, scrubbed
    3 tablespoons grapeseed or olive oil
    1 1/2 tablespoons tarragon or sherry vinegar
    1 tablespoon fresh thyme leaves
    1 tablespoon fresh mint, chopped
    pinch fresh cracked black pepper
    4 cup mixed salad greens
    1/2 cup crumbled reduced-fat feta cheese


Buy your beets with the greens still attached--it's great way to check for freshness and the greens can be used for another recipe.

If you want to make this salad quickly, use precooked beets, available in the refrigerated section of the produce section.


Preheat the oven to 375 degrees.

Place the beets in a shallow covered baking dish. Add enough water to come 1/2 inch up the dish.

Cover and roast for an hour or until beets are easily pierced by a paring knife.

While the beets are cooking, prepare the vinaigrette. In a medium bowl, whisk together the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil.

Remove the beets from the oven. When cool enough to handle, rub off the skins or peel with a small paring knife.

Chop the cooked beets into 1/2 inch cubes, then toss with the dressing.

Divide the greens onto four plates. Top each serving with 1 cup marinated beets. Sprinkle on the feta cheese and serve immediately.

Serving size: 1 cup greens, 2 tablespoons feta, and 1 cup of beet salad

Member Ratings For This Recipe

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    62 of 62 people found this review helpful
    Extremely tasty - but I did omit the mint and I substituted balsamic vinegar for the tarragon/sherry vinegar (basically because I always have balsamic vinegar in my pantry). Fresh roasted beets are a treat all by themselves, and this recipe did a fine job of highlighting their fantastic flavor. - 10/26/09

  • no profile photo

    Very Good
    42 of 42 people found this review helpful
    Yummy! I used Montechevre goat cheese instead of feta - less calories and way less sodium - 3/12/10

  • no profile photo

    Very Good
    25 of 26 people found this review helpful
    Love beets! Great idea to roast instead of boil--brings out the great flavor better. Also, I like to refrigerate the beets after pouring on the dressing but before adding them to the salad greens. I just like beets cold on a salad. - 4/13/10

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    24 of 25 people found this review helpful
    I'll definitely try but as an aside - I've roasted beets for ions...truly roast,slice with skins on, spray pan with pam, rinse beets, put in pan, sometimes put olive oil (a tad) over, bake in preheated oven @ 450 for 20-25 minutes. eat (like thick potato chips but far healthier) - 8/18/10

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    21 of 24 people found this review helpful
    I love beets, and beet greens, too! If you like spinach, you'll love beet greens. So cool to eat every part of a plant. I cook the beets separately, start the stems a few minutes before adding the leaves...better than spinach! - 6/21/10