Roast Beetroot and feta salad – Vegetarian recipes

Updated on September 14, 2018

Roast beetroot salad is a great meal that can be enjoyed every day! Moreover, roast beetroot is healthy and delicious. Serve this salad with greens, creamy-salty feta, sprinkled with some seeds or walnuts for crunch. This is one of the best low calorie salads!

Moreover, roast beetroot salad is easy, tasty, but full of flavor.

How to roast beetroot

Indeed, beetroot is full with vitamins, minerals and antioxidants! To my mind, the best way to cook the beetroot for this salad is roasting, because roast beetroot has more flavor than boiled or steamed vegetable.

In short, to prepare the beetroot for this salad, you need to peel it, slice it in quarters. After that, sprinkle the beetroot with olive oil and bake, wrapped in foil, in 390 F / 200 C degree hot oven for an hour or until soft.

Check if it is soft with a fork.

roast beetroot salad on a white plate

Flavor and dressing for beetroot salad

In fact, the main ingredient of this dish is beetroot, which has beautiful earthy flavor. For this reason, it is perfect to pair with fresh salad leaves and salty feta.

Furthermore, to spice it up, I used grainy mustard, which makes the salad more pungent. Yes, regarding this, mustard is not only for sandwiches, hot dogs and meat. In other words, grainy mustard is great dressing for beetroot. Dressing also adds extra texture.

So if you love beetroot recipes, definitely try this roast beetroot and feta salad! Check also our grilled cheese salad.

beetrootsalad

Roast Beetroot and feta salad - Vegetarian recipes

Cooking Journey
Beetroot Recipes - This beetroot salad recipe can be enjoyed every day! It is healthy and delicious. 
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Salad
Cuisine European cuisine
Servings 2 people
Calories 144 kcal
Equipment
  • foil
  • Oven
  • knife and chopping board
  • serving plates


Ingredients
  
  • 2 beetroots
  • 20 mixed salad leaves rocket, spinach etc
  • 14 cubes feta cheese
  • 3-4 tsp grainy mustard
  • 2 tsp pumpkin seeds
  • 2 tsp sunflower seeds
  • 2 tsp olive oil


Instructions
 
  • Prepare ahead your raw beetroot, wash and peel off the skin. Cut beetroot in quarters, drizzle with olive oil, wrap in foil and bake at 200 C / 390 F hot oven for about an hour until soft (check with fork). Cool the beetroot, then cut in pieces.
    2 beetroots, 2 tsp olive oil
  • Place the salad leaves on the round serving plate.
    20 mixed salad leaves
  • Place about 3 beetroot pieces on the leaves
  • Place the feta cheese near the beetroot pieces.
    14 cubes feta cheese
  • Spread the grainy mustard on the beetroot pieces.
    3-4 tsp grainy mustard
  • Sprinkle the seeds on top of the salad. 
    2 tsp pumpkin seeds, 2 tsp sunflower seeds
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Notes
You can make this salad with store-bought precooked beetroot too. 
You can use any seeds – sunflower, pumpkin, sesame or chopped walnuts instead.
Nutrition Facts
Roast Beetroot and feta salad - Vegetarian recipes
Amount per Serving
Calories
144
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
6
mg
2
%
Sodium
 
231
mg
10
%
Potassium
 
358
mg
10
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
179
IU
4
%
Vitamin C
 
7
mg
8
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy, fall, gluten free, roast beet

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